Curries are perfect dishes for chilly days to warm up and feel nourished. This curry leans on mostly canned ingredients, making it one of the simplest curries to make. If you’re preparing this for a senior, it’s as simple as opening a few cans and putting the ingredients on simmer for a few minutes!
Just remember that when you’re purchasing canned fruits, vegetables or sauces, choose low-sodium or no-sodium items if possible to keep the total sodium count of your recipes down.
Time: 30 minutes
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 can low-sodium chickpeas, drained and rinsed
- 1 can coconut milk
- 1 can diced tomatoes
- 1 tablespoon red curry paste
- ½ jalapeño chopped in large pieces
- 2 cups spinach
- In a large sauté pan, heat oil, add garlic and sauté until fragrant. Do not burn garlic.
- Add remaining ingredients and stir until evenly mixed.
- Bring curry to boil, reduce to simmer and cover. Cook for 20 minutes.
- In the last five minutes of cooking, add spinach.
- Remove jalapeños if desired, and serve over rice.
Per serving *: 340 calories; fat 33g; saturated fat 26g; cholesterol 0mg; sodium 360mg; carbohydrate 11g; fiber 4g; total sugars 6g; added sugars 0g; protein 4g; calcium 4%DV; iron 17%DV; potassium 9%DV; vitamin D 0%DV
*Please note: Nutrition variation may happen due to ingredient sourcing and measurement variations.