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Recipe Summary

total:
30 mins
Servings:
4
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Ingredients

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Directions

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  • 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.

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  • 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; total fat 16g; saturated fat 5g; polyunsaturated fat 4g; monounsaturated fat 5g; cholesterol 62mg; sodium 632mg; potassium 837mg; carbohydrates 52g; fiber 7g; sugar 8g; protein 29g; trans fatty acidg; vitamin a 63IU; vitamin c 30mg; thiaminmg; riboflavinmg; niacin equivalents 8mg; vitamin b6 1mg; folate 234mcg; vitamin b12mcg; calcium 131mg; iron 6mg.

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