Chickpea Coconut Curry Bowl

Name: Chickpea Coconut Curry Bowl
Total time: 24 min
Yield: 3 servings
Ingredients: 2 cans (800 g), drained Chickpeas; 350 g, cooked Rice; 1 medium, diced Onion; 400 ml Coconut milk; 2 tbsp Curry powder; 400 g can Canned tomatoes; 150 g Spinach

24 mineasy3 servingsvegetarianvegan

Ingredients

Chickpeas2 cans (800 g), drainedOn hand
Rice350 g, cookedOn hand
Onion1 medium, dicedOn hand
Coconut milk400 mloptional
Curry powder2 tbspoptional
Canned tomatoes400 g canoptional
Spinach150 goptional

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Steps

1
Dice the onion.
3 min
2
Fry the onion in vegetable oil until golden.
6 min
3
Stir in the curry powder until fragrant.
1 min
4
Add the canned tomatoes and coconut milk.
1 min
5
Simmer until the sauce deepens in color.
8 min
6
Add the chickpeas and warm them through.
3 min
7
Wilt in the spinach at the end.
1 min
8
Serve over the rice.
1 min

Cook’s note. Crush a few chickpeas against the pot; the starch thickens the sauce without flour.

Chickpea Coconut Curry Bowl

Ingredients

Steps

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