This curry leans on two ingredients that work particularly well together, chickpeas for staying power and spinach for the iron and greens a dinner often lacks. Built on a simple onion and tomato base, the curry comes together without needing a long list of spices, and it holds up well the next day, which makes it a practical option to cook in a slightly larger batch. Served over brown rice, it turns into a complete, filling dinner. Nutritional Benefits Chickpeas are a strong source of plant protein and fibre, which helps the meal stay satisfying for longer. Spinach contributes iron, folate and vitamin K, and brown rice retains its bran layer, adding more fibre and B vitamins than a refined grain would.
600 kcal
Calories
28 g
Protein
92 g
Carbs
14 g
Fat
Heat oil in a pan and add the onion, sauteing until translucent.
Add the ginger garlic paste and cook for a minute, then add the tomato and cook until soft.
Add the cumin powder, coriander powder, turmeric and salt, and cook the masala for 2 minutes.
Add the chickpeas along with a little water, cover and simmer for 8 to 10 minutes.
Stir in the spinach and cook for another 3 to 4 minutes until wilted. Serve hot over the cooked brown rice.
Summary
This curry delivers 14 grams of protein per serving, the highest in the collection, largely from the chickpeas, along with a solid dose of iron from the spinach. Brown rice adds further fibre without needing any additional side dish. At around 300 calories, it is filling enough to work as a stand alone dinner.
