Warming the pans while your page comes together
Tags are suggested automatically and may be wrong — check the ingredients if you are cooking around a restriction.
A warm, plant-based curry with chickpeas, spinach and coconut milk that comes together in one pan while the rice cooks - quick, cosy and full of vegetables for a weeknight dinner.
Vilhjálmur Stefánsson
Detected automatically from the ingredient list — not a complete allergen declaration. Always check the labels on what you cook with.
Meðlæti
Skraut
Rice
Cook the rice according to the pack instructions (usually rice plus double the amount of water, simmered covered for about 12-15 minutes) while you make the curry.
Curry
Finely chop the onion, then mince or crush the garlic and grate or finely chop the ginger. Heat the oil over medium heat in a wide pan or pot and fry the onion for 7-8 minutes until soft and turning translucent.
Add the garlic and ginger and fry for about 1 minute until fragrant, then stir in the curry paste and cook for another minute so the spices properly wake up.
Pour in half a can of the diced tomatoes and let everything simmer over medium heat for 3 minutes until it thickens slightly.
Add the chickpeas and coconut milk and stir well. Let it simmer gently with the lid half on for 10-12 minutes, stirring occasionally, until the sauce has thickened nicely.
Stir in the spinach and cook for 2-3 minutes until just wilted - take the pan off the heat right away, otherwise the spinach turns dull and loses its texture.
Season with soy sauce, salt and pepper to taste, and squeeze in the lime juice to balance the sweetness of the coconut milk.
Serve the curry over the hot rice, and scatter coriander leaves on top if you like.
Based on 10 of 11 ingredients — the rest are missing nutrition data.
Estimated — calculated from ingredient data, not lab-tested. The Nutri-Score is derived from the same figures.
Per serving
717
kcal
Calories
21.6
g
Protein
26.1
g
Fat
104
g
Carbs
10.9
g
Fiber
The curry keeps in the fridge for up to 3 days and makes a great next-day lunch - reheat it gently on the stove or in the microwave, adding a splash of water if the sauce has thickened too much. It also freezes well for up to 2 months (best frozen without the rice).
Written by Matinn's recipe assistant from the source recipe.
Round out the meal.
