Chickpea and spinach curry

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

Our recipes use a 15 ml tablespoon. The standard Australian tablespoon holds 20 ml, so use three level teaspoons where a tablespoon is listed.

• 800 g chickpeas, canned, drained and rinsed
• 200 g baby spinach, washed
• 400 g canned diced tomatoes
• 1 brown onion, diced
• 3 cloves garlic, crushed
• 20 g ginger, grated
• 2 tbsp mild curry powder
• 2 tbsp extra virgin olive oil
• 120 g plain yoghurt, pasteurised, to serve
• 600 g cooked brown rice, to serve

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Soften the onion in the oil for eight minutes, then add the garlic, ginger and curry powder and cook for a minute until fragrant.
2. 2Step 2. Add the tomatoes and 200 ml of water and simmer for ten minutes.
3. 3Step 3. Stir in the chickpeas and simmer for a further ten minutes.
4. 4Step 4. Add the washed spinach in handfuls until wilted, then serve over hot rice with a spoonful of yoghurt.

Allergens for your selection

• Contains: Milk

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.