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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for another minute until fragrant to release their flavors.
- 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.
- 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.
- 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.
- 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
