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🍽️ Creamy Chickpea and Vegetable Curry with Rice

665 kcal · 30 min · 4 servings

Ingredients

• 150 g Basmati whole grain rice
• 1 onion
• 1 garlic clove
• 1 tsp fresh ginger
• 1 small carrot
• 1 small red bell pepper
• 1 zucchini
• 120 g chickpeas (can; drained weight)
• 200 g baby spinach
• 1 tbsp rapeseed oil
• 1 tbsp tomato paste (15 g each)
• 1 tsp mild curry powder
• 0.5 tsp ground turmeric
• 0.25 tsp ground cumin
• 150 ml coconut milk
• 100 ml vegetable broth
• 0.5 lime
• 0.5 bunch coriander

Instructions

1. 1. Cook the rice according to the package instructions and drain it in a sieve.
2. 2. Peel the onion, garlic, and ginger piece and chop everything very finely.
3. 3. Thoroughly wash the carrots, peppers, and zucchini.
4. 4. Cut the washed vegetables into small cubes.
5. 5. Rinse the chickpeas in a sieve under cold water and let them drain well.
6. 6. Wash the spinach thoroughly and spin it dry.
7. 7. Heat the oil in a medium-sized pot.
8. 8. Add the chopped onion, garlic, and ginger to the pot and sauté them over medium heat for 2 minutes.
9. 9. Stir in the tomato paste and spices and roast the mixture for 1 minute until fragrant.
10. 10. Add the diced carrots, peppers, and zucchini to the pot.
11. 11. Sauté the vegetables while stirring for about 3 minutes.
12. 12. Stir the chickpeas, coconut milk, and broth into the pan.
13. 13. Let the curry mixture simmer over low heat for 8 to 10 minutes.
14. 14. Add the dry spinach to the vegetables and fold it in gently until it has wilted.
15. 15. Wash the lime thoroughly with hot water, halve it, and squeeze out the juice.
16. 16. Wash the cilantro, shake it dry, and pluck the leaves off.
17. 17. Chop the cilantro leaves roughly.
18. 18. Season the curry with lime juice, salt, and pepper to taste.
19. 19. Serve the rice and the curry on plates.
20. 20. Sprinkle the finished dish with the chopped cilantro leaves.

Nutrition per serving

• kcal: 665
• Protein: 20 g · Fett/Fat: 26 g · Carbs: 85 g