Chickpea coconut curry & rice

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Chickpeas2 15-oz cans
• Full-fat coconut milk1 13.5-oz can
• Diced tomatoes14 1/2 oz
• Yellow onion1
• Garlic3 cloves
• Fresh ginger1 tbsp
• Mild curry powder1 1/2 tbsp
• Baby spinach5 oz
• Jasmine rice1 1/2 cups
• Lime1
• Olive oil1 tbsp

How dinner comes together

1. 1

   Start the jasmine rice according to the package directions. Dice the onion, mince the garlic and grate the ginger.

2. 2

   Heat the oil in the skillet and cook the onion with a pinch of kosher salt until soft and translucent, 5–6 minutes.

3. 3

   Stir in the garlic, ginger and curry powder and cook for 30 seconds, just until fragrant.

4. 4

   Drain and rinse the chickpeas, then add them with the coconut milk and diced tomatoes.

5. 5

   Simmer uncovered until the sauce lightly coats the chickpeas, 10–12 minutes.

6. 6

   Fold in the spinach until wilted, balance the creamy sauce with lime juice and taste for salt. Serve over the rice.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• No major allergens declared in the written recipe

Equipment

• Large deep skillet
• Medium saucepan
• Wooden spoon