Chickpea and Spinach Curry with Basmati Rice Recipe

Introduction

This Chickpea and Spinach Curry is a delicious, hearty meal that’s both nutritious and simple to prepare. Packed with warm spices and fresh ingredients, it makes a perfect comforting dinner served over fluffy basmati rice.

Ingredients

• 1 can chickpeas (drained and rinsed)
• 4 cups fresh spinach (or 2 cups frozen)
• 1 large onion (chopped)
• 2 garlic cloves (minced)
• 1 inch piece of ginger (grated)
• 1 can diced tomatoes
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili flakes (optional)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup basmati rice
• 2 cups water or vegetable broth

Instructions

1. Step 1: Cook the rice by combining the rice and water (or vegetable broth) in a pot. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until the rice is tender and the liquid is absorbed.
2. Step 2: While the rice cooks, heat olive oil in a large pan over medium heat. Add chopped onions and sauté until soft and golden, about 5 to 7 minutes.
3. Step 3: Add minced garlic and grated ginger to the pan, cooking for another minute until fragrant.
4. Step 4: Stir in curry powder, cumin, garam masala, turmeric, and chili flakes if using. Cook the spices for 1 to 2 minutes to release their aroma.
5. Step 5: Add diced tomatoes and cook for about 5 minutes, until they soften and release their juices.
6. Step 6: Stir in the drained chickpeas and spinach. Cook until the spinach wilts and everything is heated through.
7. Step 7: Season with salt and pepper to taste. Serve the curry hot over the cooked basmati rice.

Tips & Variations

• For extra creaminess, stir in a splash of coconut milk or yogurt before serving.
• If fresh spinach isn’t available, frozen spinach works well—just thaw and drain excess water before adding.
• Adjust chili flakes to your preferred spice level or omit for a milder curry.
• Add other vegetables like bell peppers or peas for more color and nutrition.

Storage

Store any leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to loosen the sauce. Cooked rice can also be stored separately and reheated before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry vegan?

Yes, this recipe is naturally vegan as it uses no animal products. Just be sure to use vegetable broth if you choose to substitute water when cooking the rice.

Can I freeze the curry?

Yes, the curry freezes well. Store it in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and reheat thoroughly before serving. It’s best to freeze rice separately or cook fresh rice once thawed.

Chickpea and Spinach Curry with Basmati Rice Recipe

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★★★★★

4.4 from 86 reviews

• Author: Lana
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A flavorful and nutritious Chickpea and Spinach Curry served with fluffy basmati rice, featuring aromatic spices and a rich tomato base. This easy-to-make dish is perfect for a wholesome vegetarian meal packed with protein and greens.

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Ingredients

Scale 1x2x3x

For the Curry

• 1 can chickpeas (drained and rinsed)
• 4 cups fresh spinach (or 2 cups frozen)
• 1 large onion (chopped)
• 2 garlic cloves (minced)
• 1 inch piece of ginger (grated)
• 1 can diced tomatoes
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili flakes (optional)
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Rice

• 1 cup basmati rice
• 2 cups water or vegetable broth

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Instructions

1. Cook the Rice: Combine the basmati rice and water (or vegetable broth) in a pot and bring it to a boil. Reduce the heat to low, cover the pot, and simmer for about 15 minutes or until the rice is tender and the liquid is absorbed.
2. Sauté Onions: While the rice cooks, heat the olive oil in a large pan over medium heat. Add the chopped onions and sauté for 5-7 minutes until they are soft and golden brown.
3. Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for another minute until fragrant to release their flavors.
4. Toast Spices: Mix in the curry powder, cumin, garam masala, turmeric, and optional chili flakes, cooking for 1-2 minutes to toast the spices and enhance their aroma.
5. Cook Tomatoes: Add the diced tomatoes to the pan and cook for 5 minutes until they soften and release their juices, forming a flavorful sauce base.
6. Add Chickpeas and Spinach: Stir in the drained chickpeas and fresh or frozen spinach. Cook until the spinach wilts and the chickpeas are thoroughly heated through, about 3-5 minutes.
7. Season and Serve: Season the curry with salt and pepper to taste. Serve the warm curry over the cooked basmati rice for a satisfying meal.

Notes

• Using vegetable broth instead of water for cooking rice adds extra flavor.
• For a creamier curry, add a splash of coconut milk during the chickpeas and spinach step.
• Adjust chili flakes based on your preferred spice level or omit for a milder curry.
• This curry can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
• Serve with naan or flatbread for a complete meal.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Keywords: chickpea curry, spinach curry, vegetarian curry, Indian curry, healthy curry, basmati rice, easy curry recipe