Creamy Chickpea & Spinach Curry

🥘 Ingredients

• black pepper
  1 pinch
• chickpeas
  2 cans
• cilantro
  1 bunch
• cream sauce base
  2 packets
• curry sauce base
  2 packets
• microwavable rice
  2 packets
• salt
  1 pinch
• sliced almonds
  ¼ cup
• spinach
  2 c
• sugar
  1 tsp
• yogurt
  ½ cup

🍳 Cookware

• strainer
• large pan
• small bowl

1. 

   1

   microwavable rice curry sauce base chickpeas spinach cream sauce base yogurt cilantro sliced almonds sugar salt black pepper

   microwavable rice: 2 packets, curry sauce base: 2 packets, chickpeas: 2 cans, spinach: 2 c, cream sauce base: 2 packets, yogurt: ½ cup, cilantro: 1 bunch, sliced almonds: ¼ cup, sugar: 1 tsp, salt: 1 pinch, black pepper: 1 pinch
2. 

   2

   Wash and dry all produce. Using a strainer , drain and rinse chickpeas. Finely chop cilantro, reserving a few sprigs for garnish.
3. 

   3

   In a large pan , combine chickpeas, cream sauce base, curry sauce base, ¼ cup water, ½ tsp sugar (use ½ cup water and 1 tsp sugar for 4 servings), a pinch of salt, and black pepper. Bring to a boil over medium-high heat, then stir in spinach. Reduce to a low simmer and continue to cook, stirring occasionally, until sauce thickens and spinach has wilted ⏱️ 5 minutes . TIP: If the spinach doesn't fit all at once, add a handful at a time until it wilts down.
4. 4

   While the curry simmers, prepare the cilantro yogurt sauce. In a small bowl , combine yogurt, chopped cilantro, and a squeeze of lime juice. Season with salt and pepper to taste.
5. 5

   Microwave rice according to package directions ⏱️ 3 minutes . Divide rice and curry between shallow bowls in separate sections. Top with cilantro yogurt sauce and as many sliced almonds as you like. Garnish with remaining cilantro sprigs and serve.