Golden Chickpea and Spinach Curry Bowls
A vibrant and aromatic quick curry featuring tender chickpeas and fresh spinach in a creamy coconut-infused tomato sauce, served over fluffy couscous.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 6
- Cuisine: Indian
- Difficulty: Easy
- Cost: $2.89/serving
Dietary
- Vegetarian
- Nut-Free
- Egg-Free
- High-Fiber
- Pescatarian
- Low-Cholesterol
Tags
- one-pot
- quick
- rich
- comfort food
- healthy
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion (medium, diced)
- 2 clove garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 1 tablespoon curry powder
- 1 can canned diced tomatoes
- 1 can full-fat coconut milk
- 2 can canned chickpeas (rinsed and drained)
- 5 ounce fresh spinach
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cup instant couscous
- 2 cup vegetable broth
- 0.25 cup plain Greek yogurt
- 0.25 cup fresh cilantro (chopped, for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add yellow onion and cook until softened, about 3-4 minutes.
- Stir in garlic, grated fresh ginger, and curry powder. Cook for 1 minute until fragrant.
- Add canned diced tomatoes (undrained) and full-fat coconut milk. Bring to a gentle simmer, then stir in rinsed and drained canned chickpeas.
- Add fresh spinach to the pot, stirring until it wilts into the curry. Season with salt and black pepper. Simmer for 5-7 minutes, allowing flavors to meld.
- While curry simmers, prepare the couscous: Bring vegetable broth to a boil in a separate saucepan. Remove from heat, stir in instant couscous, cover, and let stand for 5 minutes until liquid is absorbed. Fluff with a fork.
- Serve the chickpea and spinach curry over hot couscous in bowls. Top with plain Greek yogurt and chopped fresh cilantro, if desired.
Nutrition (per serving)
- Calories: 662
- Protein: 25.1 g
- Carbohydrates: 99.6 g
- Fat: 16.3 g
- Fiber: 15.9 g
- Sodium: 1447 mg
- Saturated Fat: 10.2 g
- Sugar: 12.3 g