TRAINAI RECIPE · LUNCH
Chickpea Spinach Coconut Curry
Use light canned coconut milk and salt-free curry powder, without shrimp paste.
- Prep
- 12 min
- Cook
- 20 min
- Recipe yield
- 1 serving
Estimated nutrition per serving
Nutrition is an estimate per serving, calculated from the listed ingredient weights. Brands and cooking yield vary. Check product labels for allergens and cross-contact.
Ingredients
For the full recipe: 1 serving. Weigh grains and proteins in the raw or cooked state listed.
- 160 g chickpeas, cooked, drained and rinsed
- 80 g spinach
- 150 g no-salt-added canned chopped tomatoes
- 100 g light canned coconut milk
- 50 g onion
- 100 g brown rice, cooked
- 5 g olive oil
- 4 g ground cumin, turmeric and coriander, equal parts
- 5 g fresh ginger
Ingredient notes
Vegan ingredients.
No tracked allergen ingredients are specified. Check labels and preparation surfaces; this is not a cross-contact guarantee.
How to make it
- Dice onion and mince ginger. Heat oil in a saucepan and soften the onion for 5 minutes.
- Add ginger and curry spices; stir for 30 seconds. Add tomatoes, light coconut milk and cooked chickpeas.
- Simmer gently for 12–15 minutes. Wilt in the spinach for 2 minutes and serve over the cooked rice, reheated until steaming.
- Divide the finished recipe into the stated number of equal servings. All listed ingredients are included in the nutrition estimate.
Storage and leftovers
Refrigerate promptly in a covered shallow container within 2 hours (1 hour above 32°C / 90°F). Keep at 4°C / 40°F or colder and use within 3 days. Reheat cooked leftovers to 74°C / 165°F. Keep fresh salad toppings separate.
Temperature guidance: FoodSafety.gov.
