Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
20
High
Nutrition per serving
Calories257.8 kcal (13%)
Total Fat6 g (9%)
Carbs44.2 g (17%)
Sugars7.6 g (8%)
Protein8 g (16%)
Sodium485.6 mg (24%)
Fiber8.1 g (29%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
2 cupschickpeas
cooked
4 cupsbaby spinach
raw
16 ozcan fire roasted diced tomatoes
16 ozcan low sodium tomato sauce
16 ozcan lite coconut milk
¼ cuplow sodium vegetable broth
1yellow onion
large
1 Tbspgaram masala
1 Tbspminced garlic
2 tspchili powder
1 tspginger paste
1 tspcumin
1 tspturmeric powder
1 tspground coriander
1 tspsplenda brown sugar
1 tspsalt
4 cupsbrown basmati rice
cooked
Instructions
Step 1
1. Heat the vegetable broth over medium-high heat in a large skillet.
Step 2
2. Dice the onion and add it to the vegetable broth, sauteeing until translucent, about 5 minutes.
Step 3
3. Add all of the spices except the chili powder to the pan and cook until fragrant.
Step 4
4. Add the tomato sauce and diced tomatoes and cook until they are a dark red color, about 5 minutes.
Step 5
5. Lower the heat to medium-low, and add the coconut milk, chickpeas, brown sugar, and chili powder. Simmer for 15 minutes.
Step 6
6. Add the baby spinach and cook until wilted, about 2 minutes.
Step 7
7. Remove from heat and serve over basmati rice.
Step 8
Note: If you allow the curry to sit overnight in the fridge it's a lot tastier the next day! Don't add the basmati rice until you're ready to serve to keep it from getting mushy.
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