Mindful Sodexo 
Chickpea, spinach and coconut milk curry with brown rice
Nutrition Facts:
Calories: 283, Carbs: 34.9g, Protein: 9.2g, Fat: 11.1g, Sat. Fat: 3g, Fiber: 9.5g
Prep Time: 15 minutes Cook time: 40 minutes Yield: 4 servings
Vegan Southern Indian Chickpea Curry
- 250g of tinned chickpeas
- 4 portions of cooked brown rice
- 250g of chopped tomatoes
- 200ml of light coconut milk
- 125g of baby spinach
- 250g of white onions roughly diced
- 1 teaspoon of dried chillies
- 1 teaspoon of peeled and crushed garlic
- 2 teaspoons of peeled and grated ginger
- Large pinch of dry coriander
- Large pinch of ground cumin
- Small pinch of garam masala
- 1 tablespoon of tomato paste
- 25ml of vegetable oil
- Pinch of salt
- Few turns of black pepper
- Handful of fresh coriander
- 1. Heat half of the oil in a pan, add the onion, garam masala and dried chillies. Cook gently until the onion is soft and lightly golden.
- 2. Add the garlic, ginger, remaining oil, dried coriander, cumin, tomato paste and salt to a blender. Blend until smooth.
- 3. Add the tomato pureé to the cooked onions and cook for about 2 minutes.
- 4. Add in the drained chickpeas and diced tomatoes, cook for about 5 minutes over a low to medium heat
- 5. Add in the coconut milk and cook for a further 10 minutes.
- 6. Add the baby spinach and heat through.
- 7. Serve into 4 bowls, topped with fresh coriander and a side of hot brown rice.
