Microwave Chickpea & Spinach Curry
5min
8min
4
415
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Chef's Note
To easily squeeze the excess water out of your thawed spinach, wrap it in a clean dish towel or a few layers of paper towels and wring it tightly over the sink. Removing this moisture ensures your curry sauce stays rich and flavorful instead of getting watered down!
Tags
Ingredients
2 cups uncooked instant white rice
10 ounces frozen chopped spinach
30 ounces canned chickpeas
15 ounces canned mild curry sauce
Instructions
- 1
In a large microwave-safe bowl, combine 2 cups of uncooked instant white rice and 2 cups of water. Cover with a microwave-safe plate and microwave on high for 5 minutes. Let it rest, covered, for 2 minutes to finish steaming, then fluff with a fork and set aside.
- 2
Microwave 10 ounces of frozen chopped spinach in a microwave-safe bowl for 1 to 2 minutes until fully thawed. Place the thawed spinach into a clean kitchen towel or paper towels and squeeze firmly over the sink to remove as much excess water as possible.
- 3
Open, drain, and rinse 30 ounces (two 15-ounce cans) of canned chickpeas.
- 4
In a separate large microwave-safe bowl, combine the drained chickpeas, the squeezed-dry spinach, and 15 ounces of canned mild curry sauce. Stir the mixture thoroughly to combine.
- 5
Cover the curry bowl with a vented microwave-safe lid or plate and microwave on high for 3 minutes, stirring halfway through, until the sauce is bubbling and heated through.
- 6
Divide the warm rice among 4 serving bowls, top each with a generous portion of the hot chickpea and spinach curry, and serve immediately.
Nutrition Information (per serving)
415
14g
73g
8g
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