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Coconut chickpea and spinach curry

Why it worksFrozen spinach costs much less than fresh and never goes off. In a sauce like this, you cannot taste the difference.

Ingredients

• 800 g chickpeas
• 400 ml coconut milk
• 300 g frozen spinach
• 150 g onions
• 12 g garlic
• 15 g ginger
• 12 g curry powder
• 15 ml sunflower oil
• 300 g white rice

Method

1. Start cooking the rice as the packet says. Chop the onion. Grate the garlic and ginger.
2. Heat the oil in a large pot on medium heat. Cook the onion for 5 minutes. Add the garlic, ginger and curry powder and stir for 1 minute.
3. Add the drained chickpeas, the coconut milk and the frozen spinach. Cook for 10 minutes, stirring now and then.
4. Taste and add salt. Serve on the rice.

A portion: about 690 kcal · 18 g protein · 86 g carbs · 28 g fat