Creamy chickpeas and spinach simmered in a spiced coconut-tomato sauce brightened with lime, served over fluffy basmati rice.
10m prep · 30m cook · 4 servingsGluten-Free
- 2 can (15 oz) Chickpeas
- 1 can (13.5 oz) Full-fat Coconut Milk
- 1 can (14.5 oz) Diced Tomatoes
- 3 cups Baby Spinach
- 2 tbsp Curry Powder
- 3 cloves Garlic
- 1 tsp Fresh Ginger
- 1 tbsp Coconut Oil
- 1 whole Lime
- 1 tsp Salt
- 2 cups Basmati Rice
- 3 cups Water
- ¼ cup Fresh Cilantro
Instructions
Estimated nutrition (per serving)
Calories745 kcal
Protein20g
Carbs109g
Fat28g
Fiber11g
Sodium1120mg
Sugar10g
