Source: Parents Magazine


Recipe Summary test

30 mins


Ingredient Checklist


Instructions Checklist
  • Heat the oil in a large skillet over medium heat. Add the onions, sprinkle with salt, and cook until soft and translucent, about 8 minutes. Add the ginger and garlic and cook for another 1 to 2 minutes, stirring frequently; add the curry powder, stir to coat the vegetables, and cook until fragrant, another minute.

  • Add the undrained tomatoes and coconut milk to the skillet and bring to a boil; reduce heat. Simmer 10 minutes, uncovered, or until the tomatoes break down and the flavors blend. Add the spinach, chicken, and chickpeas and cook until the spinach is just wilted and the chicken and chickpeas are warmed through, another 2 or 3 minutes. Season to taste with kosher salt and serve with jasmine rice.

Nutrition Facts

463 calories; fat 16g; cholesterol 62mg; saturated fat 5g; carbohydrates 52g; mono fat 5g; poly fat 4g; insoluble fiber 7g; sugars 8g; protein 29g; vitamin a 62.7IU; vitamin c 30.1mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 8.1mg; vitamin b6 0.8mg; folate 233.8mcg; vitamin b12 0.2mcg; sodium 632mg; potassium 837mg; calcium 131.3mg; iron 5.6mg.