Chickpea and Spinach Coconut Curry

Ingredients

• 400 g canned chickpeas, drained and rinsed
• 150 g baby spinach
• 150 g canned diced tomatoes
• 150 ml light coconut milk
• 1 medium yellow onion, finely diced
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1.5 tsp garam masala
• 0.5 tsp ground turmeric
• 1 tsp ground cumin
• 0.5 tsp fine salt

Instructions

1. Heat the olive oil in a deep skillet over medium heat until it shimmers. Add the onion and cook, stirring occasionally, until soft and golden at the edges, about 6 minutes.
2. Add the garlic, ginger, garam masala, turmeric, and cumin and stir for 45 seconds until the mixture is deeply fragrant and the spices coat the onion — don't let the garlic brown.
3. Stir in the diced tomatoes and cook for 3 minutes until they break down and darken slightly. Add the chickpeas, coconut milk, and salt, and simmer gently, stirring now and then, for 8 minutes so the flavors meld and the sauce thickens.
4. Add the spinach in handfuls, stirring until each addition wilts into the sauce and turns deep green, about 2 minutes. Taste, adjust salt, and serve hot.

Nutrition (per serving)

Calories

471

Protein

21 g

Fat

17 g

Carbs

57 g