Chickpea and spinach curry with brown rice

Serves 2 · 45 min · vegetarian · beans

Calories: 770 · Protein: 21 g · Carbs: 103 g · Fat: 35 g · Fiber: 16 g

Contains: coconut (tree-nut-related labeling varies; check the can)

Ingredients

• ¾ cups brown rice
• 1 can chickpeas (15 oz can)
• 1 can diced tomatoes (14.5 oz can)
• ½ cans full-fat coconut milk (13.5 oz can)
• 4 cups baby spinach
• 1 yellow onion
• 3 cloves garlic
• 1 tbsp fresh ginger
• 2 tsp curry powder
• 1 tbsp olive oil
• ½ tsp salt

Steps

1. Cook the brown rice following the package directions (35 to 45 minutes).
2. Meanwhile, heat the oil in a large saucepan or deep skillet over medium heat. Cook the diced onion 5 to 6 minutes, until soft.
3. Add the minced garlic, grated ginger and curry powder. Stir for 30 seconds.
4. Drain and rinse the chickpeas. Add them with the diced tomatoes and their juice, half of the can of unsweetened coconut milk (about ¾ cup) and the salt. Bring to a gentle simmer.
5. Simmer uncovered 10 to 12 minutes, stirring now and then. Stir in the spinach in batches and cook 2 to 3 minutes, until wilted.
6. Serve over the rice.

Estimated per serving (each recipe makes 2). Calculated from standard USDA ingredient values and rounded, so brands and portions will vary. Milk is assumed to be unsweetened almond milk and yogurt 2% plain Greek. This is general information, not medical or dietary advice.

Use a food thermometer: cook fish to 145°F, and chicken and turkey (including ground turkey) to 165°F. Cook eggs until firm. Refrigerate cooked food within 2 hours and eat it within 3 to 4 days; reheat it to 165°F. Wash produce, and rinse canned beans unless the recipe says otherwise. Times are estimates, so use the temperature and the visual cues. Check the labels for allergens in the products you buy.