Chickpea Curry with Basmati Rice and Dairy-Free Flatbread

A fragrant and satisfying chickpea curry simmered in a coconut milk sauce, served with fluffy basmati rice and a side of quick flatbread.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 5
• Cuisine: Indian
• Difficulty: Easy
• Cost: $3.94/serving

Dietary

• Dairy-Free
• Vegetarian
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Protein
• High-Fiber

Tags

• quick
• one-pot
• budget-friendly
• spicy

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 2 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 can diced tomatoes (undrained)
• 1 can full-fat coconut milk
• 2 can chickpea (rinsed and drained)
• 2 cup fresh spinach
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1.5 cup basmati rice (uncooked)
• 4 dairy-free flatbreads
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Cook basmati rice according to package directions while preparing the curry.
2. Heat olive oil in a large pot or deep skillet over medium heat. Add the yellow onion and cook until softened, about 3-5 minutes.
3. Stir in the garlic, fresh ginger, curry powder, and ground cumin. Cook for 1 minute until fragrant.
4. Pour in the diced tomatoes and full-fat coconut milk. Add the chickpeas, salt, and black pepper. Bring to a simmer, then reduce heat and cook for 5 minutes.
5. Stir in the fresh spinach and cook until wilted, about 1-2 minutes.
6. Warm the dairy-free flatbreads according to package directions. Serve the chickpea curry over the basmati rice, with warm flatbread on the side. Garnish with fresh cilantro if desired.

Notes

This curry can be made spicier by adding a pinch of cayenne pepper with the other spices.

Nutrition (per serving)

• Calories: 610
• Protein: 21.3 g
• Carbohydrates: 88 g
• Fat: 20.4 g
• Fiber: 15.6 g
• Sodium: 550 mg
• Saturated Fat: 13.9 g
• Sugar: 10.3 g