Indian-inspired · dinner
Coconut Chickpea Curry over Rice
A meatless, pantry-based night between chicken, shrimp and beef dinners, using rice and lime you'll already buy.
- Total time
- 25 min
- Serves
- 2
- Est. cost
- $10
Ingredients
For 2 servings
Pantry & grains
- olive oil1 tbsp
- microwave rice1 package
Produce
- yellow onion1
- garlic3 clove
- baby spinach5 oz
- lime1 piece
Spices
- curry powder2 tbsp
- ground ginger1 tsp
- salt½ tsp
Cans & jars
- chickpeas1 can
- diced tomatoes1 can
- coconut milk1 can
Method
- 1
Dice the onion and mince the garlic.
- 2
Heat oil in a large skillet over medium-high. Cook the onion 4 minutes until softened and lightly golden.
- 3
Stir in garlic, curry powder and ginger. Cook 30 seconds until fragrant.
- 4
Add drained, rinsed chickpeas, diced tomatoes with their juice, coconut milk and salt. Simmer over medium 10 minutes until slightly thickened.
- 5
Stir in spinach and cook 2 minutes until wilted. Squeeze in half the lime and taste for salt.
- 6
Microwave the rice per package directions, about 90 seconds. Serve the curry over rice with lime wedges.
Kitchen note
Leftover curry thickens and tastes better the next day. Reheat with a splash of water for an easy lunch.Approximate per serving: 720 calories, 17g protein. These are estimates, not lab-tested nutrition facts.
Cost is an estimate at typical US supermarket prices; staples like oil, salt and spices are counted at a few cents.
Put this in your week
Plan four more dinners around it, scaled to your household, with one grocery list.
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