Weeknight Chickpea Coconut Curry

Ingredients

Tick them off as you go. Quantities are for 4 servings.

• 2 cans (15 oz) chickpeas, drained
• 1 can (14 oz) full-fat coconut milk
• 1 can (14 oz) diced tomatoes
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp red curry paste
• 1 tbsp coconut oil
• 4 cups baby spinach
• 1 lime
• cilantro and cooked rice, to serve

Method

1. SoftenCook the onion in coconut oil over medium heat for 6 minutes until soft. Add garlic, ginger and curry paste and cook 1 minute until fragrant.

2. SimmerAdd the tomatoes, coconut milk and chickpeas. Simmer 12 minutes, stirring occasionally, until slightly thickened.

3. WiltStir in the spinach until wilted, about 1 minute. Squeeze in the lime and season with salt.

4. ServeSpoon over rice and top with cilantro.

Nutrition per serving

Estimated from USDA data for the ingredients listed. Values vary with brands and portion sizes; see our disclaimer.

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