A creamy coconut curry loaded with chickpeas, tomatoes and wilted spinach, spooned over fluffy rice and finished with lime and cilantro.
10m prep · 35m cook · 4 servings
- 1 ½ cups Long-grain White Rice
- 2 ¼ cups Water
- 2 tbsp Olive Oil
- 1 whole Yellow Onion
- 3 cloves Garlic
- 2 tbsp Mild Curry Paste
- 1 can (15 oz) Crushed Tomatoes
- 1 can (13.5 oz) Coconut Milk
- 2 can (15 oz) Chickpeas
- 1 whole Lime
- 1 tsp Granulated Sugar
- ¾ tsp Salt
- Black Pepper
- 2 cups Baby Spinach
- ¼ cup Fresh Cilantro
Instructions
Estimated nutrition (per serving)
Calories810 kcal
Protein21g
Carbs114g
Fat33g
Fiber15g
Sodium1015mg
Sugar13g
