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Spinach and Chickpea Curry

from Tiffany at eatathomecooks.com
Prep Time10 mins
Total Time10 mins
Servings: 6 to 8
Calories: 787kcal

Ingredients

  • 2 cups brown rice
  • 2½ cups water
  • 3-4 Tbs. olive oil optional
  • 1 onions chopped
  • 2 clove garlic crushed
  • 3 15 oz. cans chickpeas
  • 1 cups salsa
  • 3 Tbs. curry powder
  • 1 10 oz. can canned coconut milk
  • salt to taste
  • 6 cups spinach

Instructions

For stovetop rice:

  • Cook according to package directions.

For Instant Pot rice:

  • Place brown rice and water in the instant pot, close the lid and seal.
  • Cook the rice for 17 minutes on high pressure, followed by a quick pressure release.

For curry:

  • Heat oil in a skillet over medium heat.
  • Add onion and garlic and cook till onion is soft.
  • Stir in chickpeas, salsa, curry powder and coconut milk.
  • Cook 5 minutes.
  • Taste for seasoning and add salt, if needed.
  • Remove from heat and stir in spinach, letting it wilt.
  • Serve over rice.

Notes

Omit olive oil for Whole Foods Plant-Based option.

Nutrition

Serving: 6to 8 | Calories: 787kcal | Carbohydrates: 117g | Protein: 27g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 361mg | Potassium: 1281mg | Fiber: 22g | Sugar: 14g | Vitamin A: 3109IU | Vitamin C: 15mg | Calcium: 199mg | Iron: 10mg