Coconut Chickpea and Spinach Curry Bowls

Coconut Chickpea and Spinach Curry Bowls

A comforting and aromatic Indian-inspired curry with chickpeas and fresh spinach in a creamy coconut tomato sauce, served alongside fluffy basmati rice for a satisfying, quick meal.

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Ingredients

Instructions

  1. Combine 1 cup basmati rice and 2 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  2. While rice cooks, heat 1 tablespoon olive oil in a large skillet or pot over medium heat. Add 1 diced yellow onion and cook until softened, about 3 minutes.
  3. Stir in 2 minced garlic cloves and 1 inch grated fresh ginger. Cook for 1 minute until fragrant.
  4. Add 1 teaspoon ground cumin, 1 teaspoon ground turmeric, 1/2 teaspoon garam masala, and 1/4 teaspoon red pepper flakes (if using). Cook for 30 seconds, stirring constantly.
  5. Pour in 1 can undrained diced tomatoes and 1 can full-fat coconut milk. Stir to combine, then bring the mixture to a gentle simmer. Reduce heat to low and simmer for 7 minutes to allow flavors to meld.
  6. Stir in 2 cans rinsed and drained chickpeas and 5 ounces fresh spinach. Cook for 2-3 minutes, or until the spinach has wilted. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, adjusting to taste.
  7. Serve the curry hot over the fluffed basmati rice. Garnish with 1/4 cup fresh cilantro, if desired.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3 days. This recipe is also great with a squeeze of fresh lime juice just before serving.

Nutrition (per serving)