Golden Chickpea Curry Bowls

Name: Golden Chickpea Curry Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 tablespoon olive oil; 0.5 yellow onion (medium, chopped); 2 clove garlic (minced); 1 teaspoon fresh ginger (grated); 2 teaspoon curry powder; 1 teaspoon ground turmeric; 0.5 teaspoon ground cumin; 0.5 teaspoon ground coriander; 0.25 teaspoon salt; 0.125 teaspoon black pepper; 1 can diced tomatoes (undrained); 1 cup vegetable broth (low-sodium); 1 can chickpeas (rinsed and drained); 0.5 pound fresh green beans (trimmed and cut into 1-inch pieces); 0.25 cup light cream; 0.75 cup basmati rice (uncooked); 2 tablespoon fresh cilantro (chopped, for garnish)

A vibrant and aromatic curry featuring tender chickpeas and crisp green beans, simmered in a creamy, golden spiced tomato sauce, served alongside fluffy basmati rice.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 2
Cuisine: Indian
Difficulty: Easy
Cost: $4.29/serving

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
High-Fiber
Low-Sugar

Ingredients

2 tablespoon olive oil
0.5 yellow onion (medium, chopped)
2 clove garlic (minced)
1 teaspoon fresh ginger (grated)
2 teaspoon curry powder
1 teaspoon ground turmeric
0.5 teaspoon ground cumin
0.5 teaspoon ground coriander
0.25 teaspoon salt
0.125 teaspoon black pepper
1 can diced tomatoes (undrained)
1 cup vegetable broth (low-sodium)
1 can chickpeas (rinsed and drained)
0.5 pound fresh green beans (trimmed and cut into 1-inch pieces)
0.25 cup light cream
0.75 cup basmati rice (uncooked)
2 tablespoon fresh cilantro (chopped, for garnish)

Instructions

Cook the basmati rice: In a small saucepan, combine 1 1/2 cups water with the 3/4 cup basmati rice. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes.
While rice cooks, prepare the curry: Heat the 2 tablespoons olive oil in a large skillet or pot over medium heat. Add the 1/2 medium yellow onion and sauté for 3-4 minutes until softened.
Stir in the 2 cloves garlic and 1 teaspoon grated fresh ginger. Cook for 1 minute until fragrant.
Add the 2 teaspoons curry powder, 1 teaspoon ground turmeric, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Cook for 30 seconds, stirring constantly, until aromatic.
Pour in the 1 (14 1/2 ounce) can diced tomatoes and 1 cup low-sodium vegetable broth. Bring to a simmer, then add the 1 (15 ounce) can chickpeas and 1/2 pound fresh green beans. Cook for 8-10 minutes, or until green beans are tender-crisp.
Stir in the 1/4 cup light cream and heat through for 1-2 minutes, without boiling. Taste and adjust seasoning if needed.
Fluff the cooked basmati rice with a fork. Divide the rice and curry between two bowls. Garnish with 2 tablespoons chopped fresh cilantro, if desired, and serve immediately.

Notes

This curry reheats well and is great for packed lunches. Adjust the spice level to your preference by adding a pinch of cayenne pepper with the other spices if you like a little heat. Use canned goods for convenience, but for an even fresher flavor, you could use fresh diced tomatoes and chickpeas cooked from scratch.

Nutrition (per serving)

Calories: 675
Protein: 16.2 g
Carbohydrates: 112 g
Fat: 12 g
Fiber: 15.2 g
Sodium: 625 mg
Saturated Fat: 3 g
Sugar: 5 g
Cholesterol: 10 mg