Homestyle Chickpea Curry with Basmati Rice and Naan

A fragrant and hearty vegetarian curry featuring chickpeas simmered in a spiced tomato and coconut milk sauce, served with fluffy basmati rice and warm naan bread.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 4
• Cuisine: Indian
• Difficulty: Easy
• Cost: $3.34/serving

Dietary

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

Tags

• quick
• healthy
• comfort food
• spicy
• savory

Ingredients

• 1 tablespoon vegetable oil
• 1 yellow onion (medium, diced)
• 2 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1.5 tablespoon curry powder
• 1 teaspoon ground cumin
• 0.5 teaspoon ground turmeric
• 0.25 teaspoon cayenne pepper
• 14.5 ounce diced tomatoes (undrained)
• 15 ounce chickpeas (rinsed and drained)
• 13.5 ounce full-fat coconut milk
• 0.5 cup vegetable broth
• 0.5 cup fresh spinach (packed)
• 0.5 teaspoon salt
• 1 cup basmati rice (uncooked)
• 1.75 cup water
• 2 piece naan bread

Instructions

1. First, cook the basmati rice. Combine 1 cup basmati rice and 1 3/4 cups water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender. Keep warm.
2. While rice cooks, prepare the curry. Heat 1 tablespoon vegetable oil in a large pot or Dutch oven over medium heat. Add 1 diced yellow onion and cook until softened and translucent, about 5 minutes.
3. Stir in 2 minced garlic cloves and 1 tablespoon grated fresh ginger, cooking for 1 minute until fragrant.
4. Add 1 1/2 tablespoons curry powder, 1 teaspoon ground cumin, 1/2 teaspoon ground turmeric, and 1/4 teaspoon cayenne pepper (if using). Cook, stirring constantly, for 1 minute until spices are fragrant.
5. Stir in 1 can undrained diced tomatoes, 1 can rinsed chickpeas, 1 can full-fat coconut milk, and 1/2 cup vegetable broth. Bring to a gentle simmer, then reduce heat to low and cook, stirring occasionally, for 10-12 minutes to allow flavors to meld.
6. Stir in 1/2 cup fresh spinach until just wilted. Season the curry with salt and black pepper to taste.
7. Warm the naan bread according to package directions (typically in a toaster oven or microwave).
8. Serve the Homestyle Chickpea Curry hot with basmati rice and warm naan bread.

Notes

Add a squeeze of lime juice at the end for an extra pop of freshness. Leftovers are even better the next day!

Nutrition (per serving)

• Calories: 620
• Protein: 18 g
• Carbohydrates: 75 g
• Fat: 29 g
• Fiber: 15 g
• Sodium: 880 mg
• Saturated Fat: 21 g
• Sugar: 8 g