Lunch · Southeast asian
Southeast asian curry chickpea and rice bowl
Chickpeas simmered in a mild coconut curry, served over jasmine rice.
- Serves
- 2
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Vegan here means no meat, fish, dairy, eggs or honey.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 2 servings- 1 tbsp vegetable oil
- 1 medium onion, diced
- 2 garlic cloves, crushed
- 1 tbsp curry powder
- 400 g canned chickpeas, drained
- 200 ml canned coconut milk
- 150 g baby spinach
- 300 g white rice, cooked
- 15 g fresh cilantro, chopped
Method
Heat the oil in a pan and sauté the onion for 4 minutes until soft.
Add the garlic and curry powder and cook for 1 minute until fragrant.
Add the chickpeas and coconut milk and simmer for 10 minutes.
Stir in the spinach and cook until wilted, about 2 minutes.
Serve the curry over the rice, topped with cilantro.