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Chickpea and Spinach Curry over Instant Rice

One skillet, twenty minutes, and a can of chickpeas you probably already have in the back of the cabinet. The coconut milk makes it creamy without being heavy, and the curry powder does all the flavor work so you don't have to think about seasoning.
Print Recipe
Prep Time 7 minutes
Cook Time 15 minutes
Total Time 22 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 tbsp oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 tbsp curry powder
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 can 14 oz diced tomatoes
  • 4 cups baby spinach
  • 1/2 cup coconut milk
  • Salt and pepper to taste
  • 2 cups instant rice uncooked

Method
 

  1. Heat oil in a skillet over medium. Sauté onion until soft, about 4 minutes.
  2. Add garlic and curry powder, cook 30 seconds until fragrant.
  3. Stir in chickpeas and tomatoes. Simmer 5 minutes.
  4. Add spinach and coconut milk, cook until spinach wilts, 2 to 3 minutes. Season.
  5. Prepare instant rice per package. Serve curry over rice.