Spinach and Chickpea Curry
from Tiffany at eatathomecooks.com
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