Chickpea and spinach curry
Coconut curry from the pantry, on the table in 35 minutes.
- Hands-on
- 14 min
- Total time
35 min, show breakdown
- Prep 8 min
- Cook 22 min
- Clean up 5 min
- Pans
- 1
- Ingredients
- 11
- Cost/serving
- $3.64
Per serving
- Calories
- 545
- Protein
- 17 g
- Fiber
- 14 g
- Net carbs
- 68 g
- Fat
- 19 g
High in (% Daily Value per serving): Vitamin K 194%, Folate 72%, Iron 42%, Vitamin B6 37%, Vitamin C 33%, Thiamin (B1) 33%, Magnesium 32%, Vitamin E 31%, Selenium 30%, Vitamin A 25%, Niacin (B3) 25%, Zinc 22%, Potassium 20%
Whole recipe (): . Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.
Everything else is scaled from this.
Nutrition per serving is the whole batch divided by this.
Already vegetarian, vegan, dairy-free, egg-free, gluten-free, nut-free, soy-free.
Ingredients for 2
Tap an ingredient for other units and forms.
You changed this recipe. Nutrition and cost include your changes. This combination hasn't been tested.
1 can canned chickpeas, drained and rinsed (240 g)
Same amount as: about 1½ cups.
- 1 medium onion (110 g)
2 cloves garlic, smashed (6 g)
Same amount as: 2 tsp fresh minced garlic, 1 tsp jarred minced garlic, ¼ tsp garlic powder.
2 tsp fresh ginger, grated (4 g)
Same amount as: 10 mL, ⅛ tsp ground ginger.
1 tbsp curry powder (6 g)
Same amount as: 15 mL.
¼ can canned crushed tomatoes (198 g)
Same amount as: about ¾ cup.
½ can light coconut milk, canned (200 g)
Same amount as: about ¾ cup.
3 cups baby spinach (90 g)
Same amount as: 720 mL.
1 tbsp vegetable oil (canola) (14 g)
Same amount as: 15 mL.
1 tbsp lime juice (15 g)
Same amount as: 15 mL, ½ lime squeezed from fresh limes.
- salt, to taste
1 pouch cooked white rice (microwave pouch) (250 g)
Same amount as: about 1½ cups.
Use the menu next to each ingredient to skip it, halve it or add more. Nutrition updates as you go. The main ingredient changes with servings instead.
Amount for everything you're cooking. Missing an ingredient? Ask for it.
Healthier swaps
Optional. Nutrition and cost update as you choose; the recipe was written with the original.
- cooked white rice (microwave pouch)
- cauliflower: Riced cauliflower has about 80% fewer carbs and calories, plus vitamin C.
- shirataki (konjac) rice: Konjac rice has almost no calories or carbs. Rinse it well.
Optional
Adds about 0 kcal per serving.
Quantities are for 2 servings. Keeps 4 days in the fridge. Store the rice separately.
Nutrition Facts
2 servings per recipe
Serving size 1 plate (567 g raw)
| Nutrient | Per serving | % DV* | Whole recipe |
|---|---|---|---|
| Calories | 545 | ||
| Total fat | 19 g | 24% | |
| Saturated fat | 7.5 g | 37% | |
| Cholesterol | 0 mg | 0% | |
| Sodium | 656 mg | 29% | |
| Total carbohydrate | 81 g | 30% | |
| Dietary fiber | 14 g | 49% | |
| Total sugars | 9.5 g | ||
| Net carbs† | 68 g | ||
| Protein | 17 g | 33% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 187 mg | 14% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 932 mg | 20% | |
| Vitamin A | 229 mcg | 25% | |
| Vitamin C | 29 mg | 33% | |
| Vitamin E | 4.6 mg | 31% | |
| Vitamin K | 232 mcg | 194% | |
| Thiamin (B1) | 0.4 mg | 33% | |
| Riboflavin (B2) | 0.21 mg | 16% | |
| Niacin (B3) | 3.9 mg | 25% | |
| Vitamin B6 | 0.62 mg | 37% | |
| Folate | 287 mcg | 72% | |
| Vitamin B12 | 0 mcg | 0% | |
| Magnesium | 133 mg | 32% | |
| Zinc | 2.4 mg | 22% | |
| Selenium | 16 mcg | 30% |
Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.
* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.
Steps
Dice the onion. Mince the garlic and grate the ginger. Drain and rinse the chickpeas.
Heat the oil in the pan on medium. Cook the onion 6 minutes until soft.
Add the garlic, ginger and curry powder. Stir for 30–60 seconds.
Done looks like: Smells toasty. The spices darken slightly. Add the tomatoes, coconut milk and chickpeas. Simmer 10 minutes.
Stir in the spinach until it wilts. Add the lime juice, then salt to taste.
Heat the rice as the packet says. Serve the curry over it.
Equipment
Large frying pan or skillet, 30 cm (12 in) $25–60
What to look for
- Wide flat base so food cooks in one layer
- Stainless steel or cast iron for high heat
Skip: Woks on flat electric stoves; they do not heat evenly there.
Chef's knife, 20 cm (8 in) $15–50
What to look for
- Comfortable handle that does not slip when wet
- Blade you can sharpen, or a cheap one you replace every few years
Skip: Knife blocks with 12 knives. A chef's knife and a small paring knife cover almost everything.
Cutting board $10–30
What to look for
- At least 30 × 40 cm (12 × 16 in), so food stays on it
- Wood or plastic; plastic goes in the dishwasher
Skip: Glass or stone boards. They dull knives fast.
Silicone spatula $5–12
What to look for
- One-piece (no seam where the head meets the handle)
- Stiff enough to scrape, safe on non-stick
Skip: Wooden spatulas for non-stick pans; they work but do not scrape as cleanly.
What goes wrong
| What | Cause | Fix |
|---|---|---|
| Oily, separated sauce | Boiled hard after the coconut milk went in. | Keep it at a gentle simmer. |
| Thin sauce | Not reduced enough. | Simmer uncovered 5 minutes, or mash a few chickpeas into the sauce. |
Notes
Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.