Chickpea Spinach Curry
A vegan Chickpea Spinach Curry made in 20 minutes from start to finish. Who says eating healthy requires a lot of time and effort?
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 people
- 1/2 Tbsp flavorless oil (I used Avocado)
- 1 onion
- 2 cloves garlic
- 1 can coconut milk (200 ml)
- 2 Tbsp yellow curry paste
- 1-2 Tbsp fish sauce (or not fish sauce: http://www.thekitchn.com/recipe-vegan-fish-sauce-130535 for vegan version)
- 2 cups cooked chickpeas
- 4 cups baby spinach
- 1 Tbsp black sesame seeds
- 1.5 cups cooked white rice
If you don't have leftover rice, prepare that first and while it's cooking you can prepare the curry.
Heat a large pan over medium heat.
In the meantime, peel and chop onion and peel and crush garlic.
Add oil and chopped onion to hot pan and sauté until onion is translucent.
Add crushed garlic, coconut milk, curry paste and fish sauce to the pan, stir well until all is combined and then bring to the boil.
Once boiling add chickpeas and let simmer on low for about 10 minutes or until the coconut milk becomes nice and creamy.
Add spinach and cover with a lid. That way the spinach reduces in size super fast (about 1 minute) and then you'll be able to stir everything together.
Serve in a bowl over rice.
Calories: 574kcal | Carbohydrates: 72g | Protein: 15g | Fat: 23g | Saturated Fat: 14g | Sodium: 1373mg | Potassium: 739mg | Fiber: 11g | Sugar: 4g | Vitamin A: 7990IU | Vitamin C: 23.1mg | Calcium: 212mg | Iron: 5mg