Spinach: 50g (1.5 cups, fresh), Chickpeas: 150g (1 cup, cooked), Onion: 50g (1/2 small, diced), Garlic: 6g (2 cloves, minced), Ginger: 5g (1 tsp, grated), Tomatoes: 120g (1 medium, diced), Coconut milk: 100ml (1/3 cup), Curry powder: 3g (3/4 tsp), Cumin: 2g (1/2 tsp), Turmeric: 1g (1/4 tsp), Garam masala: 1g (1/4 tsp), Olive oil: 10ml (2 tsp), Lemon juice: 5ml (1 tsp), Fresh cilantro: 5g (1 tbsp, chopped), Brown rice (cooked): 100g (1/2 cup), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Heat 10ml olive oil in a pan over medium heat. 2. Add 50g diced onion and cook until translucent, about 3 minutes. 3. Add 6g minced garlic and 5g grated ginger. Cook for 30 seconds. 4. Add 3g curry powder, 2g cumin, 1g turmeric, and a pinch of salt and pepper. Stir for 30 seconds until fragrant. 5. Add 120g diced tomatoes and cook for 3-4 minutes until they break down. 6. Add 150g chickpeas and 100ml coconut milk. Bring to a simmer and cook for 5 minutes. 7. Add 50g spinach and cook until wilted, about 1-2 minutes. 8. Stir in 1g garam masala and 5ml lemon juice. 9. Serve over 100g cooked brown rice, garnished with 5g chopped cilantro.
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