This chickpea spinach curry is actually better than any take-away, it’s also economical and a great dish to serve if you’re entertaining. You can serve it with rice and naan bread (garlic naan if you want to uplevel it even more).
10-Minute Spinach and Chickpea Curry
Servings: 6
Ingredients
- 2 cups brown rice
- 3-4 Tbs. olive oil
- 1 onion chopped
- 2 clove garlic crushed
- 3 15 oz. cans chickpeas
- 1 cup salsa
- 3 Tbs. curry powder
- 10 oz. can coconut milk
- salt to taste
- 6 cups spinach
Instructions
For stovetop rice:
- Cook according to package directions.
For Instant Pot rice:
- 2 cups brown rice, listed above
- 2½ cups water
- Place brown rice and water in the instant pot, close the lid and seal.
- Cook the rice for 17 minutes on high pressure, followed by a quick pressure release.
For curry:
- Heat oil in a skillet over medium heat.
- Add onion and garlic and cook till onion is soft.
- Stir in chickpeas, salsa, curry powder and coconut milk.
- Cook 5 minutes.
- Taste for seasoning and add salt, if needed.
- Remove from heat and stir in spinach, letting it wilt. Serve over rice.
