Chickpea and spinach curry with brown rice

Ingredients

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

Amounts are converted from the metric original and rounded to measures you can use at home. Cups are US cups (240 ml) and oven temperatures include Fahrenheit.

• 2 cans chickpeas, drained and rinsed
• 200 g spinach
• 1 whole onion, diced
• 2 cloves garlic, crushed
• 1 tbsp ginger, grated
• 2 tbsp curry powder
• 400 g chopped tomatoes
• 200 ml coconut milk
• 1 tbsp vegetable oil
• 300 g brown rice

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

Method

1. 1Step 1. Heat the oil in a large pan and fry the onion for 5 minutes until soft.
2. 2Step 2. Add the garlic, ginger and curry powder and cook for 1 minute until fragrant.
3. 3Step 3. Stir in the chopped tomatoes and coconut milk and bring to a simmer.
4. 4Step 4. Add the chickpeas and simmer for 15 minutes, stirring occasionally.
5. 5Step 5. Stir in the spinach and cook for 2–3 minutes until wilted.
6. 6Step 6. Meanwhile, cook the brown rice according to the packet instructions until tender.
7. 7Step 7. Serve the curry steaming hot over the rice.

Allergens for your selection

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