Go Back
–+ servings
Print

10-Minute Spinach and Chickpea Curry

Hands-On Time 6 minutes
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.