1 block frozen chopped spinach
1 can chickpeas (19 oz)
1/2 can diced tomatoes (1/2 of 28 oz can - or use whole small can)
1 teaspoon (or more!) curry paste
salt to taste
Start cooking the rice first... The curry is quick!
Combine the spinach, chickpeas (drained and rinsed), tomatoes, and curry paste in a saucepan. Simmer for 15-20 minutes until thick. Taste and add more curry paste and salt during cooking.
If you have a little more time, you can jazz it up with onion, garlic, ginger, spices, more vegetables, etc...
This is a basic, no food in the fridge recipe. Handy when you have been away, and haven't had time to go grocery shopping.