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dinner
Chickpea and Spinach Curry
PregnancyIndian-inspiredEasyServes 230 min
A mild, warming curry made with chickpeas, spinach, and coconut milk, served with basmati rice.
This mild, comforting curry is packed with essential nutrients for pregnancy. The spinach and chickpeas deliver a wonderful dose of folate, which is vital for preventing neural tube defects as the baby develops. It also pairs plant-based iron from the chickpeas and greens with vitamin C from the tomatoes and lemon juice, ensuring your body can efficiently absorb the iron to support expanding blood volume.
View Nutrition Facts
One serving≈920 kcal · 23 g protein
Calories920 kcal
Protein23 g
Carbs96 g · 17.1g sugar
Fat55 g · 38.8g sat
Fiber17 g
Sodium1,270 mg
Folate376 mcg DFE
Iron11 mg
Calcium236 mg
Choline116 mg
Iodine68 mcg
Zinc5.1 mg
from its ingredients
Ingredients
1 yellow onion, diced
3 cloves garlic, minced
1 tbsp ginger, minced
1 tbsp curry powder
1 can (15 oz) diced tomatoes
1 can (13.5 oz) coconut milk
1 can (15 oz) chickpeas, rinsed and drained
3 cups fresh spinach, roughly chopped
½ cup brown rice (or basmati rice)
1 tbsp cooking oil
½ tsp salt, to taste
½ lemon, juiced
Method
- 1Cook the brown rice according to package instructions until tender.
- 2In a large pan or pot, heat the cooking oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- 3Stir in the minced garlic, ginger, and curry powder. Cook for 1 minute until very fragrant.
- 4Pour in the diced tomatoes (with juices), coconut milk, and chickpeas. Bring to a gentle simmer, reduce heat to low, and let it cook for 10-15 minutes so the flavors can blend and the sauce thickens slightly.
- 5Stir in the spinach and cook for 2-3 minutes until wilted.
- 6Remove from heat. Stir in the lemon juice and salt to taste.
- 7Serve the warm curry over the cooked rice.
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