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Creamy Coconut Chickpea Spinach Curry with Lime and Coriander
Creamy chickpea and spinach curry with tomatoes, warm spices, lime, coriander, and basmati rice for a quick vegan dinner.
35 min620 kcal4 base servings
Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
620 kcalEstimated 3 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 620 kcal |
| Protein | 18g |
| Carbohydrate | 69.8g |
| of which sugars | 12.6g |
| Fat | 22g |
| of which saturates | 6.2g |
| Fibre | 10g |
| Salt | 1g |
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Prepare the aromatics
Rinse the rice in a sieve until the water runs mostly clear. Finely chop the onion, grate the garlic, drain and rinse the chickpeas, roughly chop the coriander, and cut the lime into wedges.
Timer: 10 min