Chickpea Curry Bowls

Hearty chickpeas simmered in a rich, mild curry sauce with diced tomatoes and coconut milk, served over steamed white rice for a comforting and vibrant vegetarian meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 1
• Cuisine: Indian
• Difficulty: Easy
• Cost: $2.86/serving

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Fiber
• Pescatarian

Tags

• sauté
• quick
• healthy
• savory
• comfort food
• budget-friendly

Ingredients

• 1 teaspoon olive oil
• 0.25 cup yellow onion (diced)
• 1 clove garlic (minced)
• 0.5 teaspoon ground ginger
• 1 teaspoon mild curry powder
• 0.5 cup diced tomatoes (undrained)
• 0.5 can chickpeas (rinsed and drained)
• 0.25 cup light coconut milk
• 0.25 teaspoon salt
• 1 cup white rice (cooked)
• 1 tablespoon fresh cilantro (chopped)

Instructions

1. If not already cooked, prepare 1 cup of white rice according to package directions or use a microwaveable rice pouch. Keep warm.
2. Heat olive oil in a medium saucepan over medium heat. Add the diced yellow onion and cook for 3-4 minutes until softened. Stir in the minced garlic and ground ginger, cooking for 30 seconds more until fragrant.
3. Add the mild curry powder and cook for 1 minute, stirring constantly, to toast the spices.
4. Stir in the canned diced tomatoes, rinsed chickpeas, light coconut milk, and salt. Bring to a simmer, then reduce heat to low, cover, and cook for 10 minutes, stirring occasionally, until slightly thickened.
5. Serve the chickpea curry over the cooked white rice. Garnish with fresh cilantro if desired.

Notes

This curry keeps well in the refrigerator for up to 3 days, making it great for future quick meals.

Nutrition (per serving)

• Calories: 1040
• Protein: 27.4 g
• Carbohydrates: 198.7 g
• Fat: 13.2 g
• Fiber: 15.4 g
• Sodium: 1860 mg
• Saturated Fat: 3.7 g
• Sugar: 12.4 g