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Chickpea and spinach curry with basmati rice

An everyday dish for 2, ready in 25 minutes, around $1.99 a serving. People actually plan it with Popotam, and it's in season in October.

25mintotal
≈ $1.99a serving
823kcalper serving
24gof protein
VegetarianIn season in OctoberFreezes well
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Chickpea and spinach curry with basmati rice, a serving idea
AI-generated image · Serving idea
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Step-by-step recipe

check things off as you go

  1. Cook the rice

    Rinse the basmati rice under cold water in the colander. Pour it into the saucepan with 30 cl of cold water, salt lightly and bring to a boil. Lower the heat, cover and let it cook for 12 min over low heat.

    Tip · If you want a thicker curry, let it reduce 2 to 3 min longer over low heat with the lid off.

  2. Slice the onion and garlic

    Peel the onion and garlic. Thinly slice the onion and finely dice the garlic on the cutting board.

  3. Sauté the onions

    In the hot skillet with the olive oil, sauté the onion slices over medium heat for 3 min until translucent. Add the garlic and cook 1 min more.

  4. Add the curry powder and chickpeas

    Sprinkle the curry powder over the onions and garlic and stir well for 30 seconds. Add the drained chickpeas and sauté for 2 min, stirring to coat them in the mix.

  5. Pour in the coconut milk

    Pour the coconut milk into the skillet, stir and let it simmer over low heat for 5 min, stirring now and then. Season with salt and pepper to taste.

    Tip · To keep the coconut milk from scorching, turn the heat down as soon as it starts to simmer and stir often.

  6. Stir in the spinach

    Give the spinach a quick rinse in cold water and drain it, squeezing gently. Add it to the skillet and cook for 3 min over medium heat until fully wilted.

  7. Serve with the rice

    Divide the cooked rice between plates and spoon the chickpea and spinach curry over it. Serve right away.

And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 823 kcal. 49% comes from carbs, 12% from protein and 35% from fat.

100 gCarbs
24 gProtein
32 gFat
Per serving (the dish for 2, divided by 2)
Energy823 kcal
Protein24.3 g
Carbs99.8 g
of which sugars6.4 g
Fat32.4 g
of which saturated fat18.9 g
Fiber16.6 g
Salt1.4 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $1.99 a serving, adding up the average prices of the ingredients you need to buy.

≈ $3.99for 2 people
≈ $1.99a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

2 days in the fridge, in a closed container, once cooled within two hours. And it freezes really well.

2 daysin the fridge
Very wellin the freezer, thaw it in the fridge the day before

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

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