Indian Spiced Chickpea & Spinach Curry

Name: Indian Spiced Chickpea & Spinach Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 tablespoon olive oil; 1 yellow onion (chopped); 2 garlic cloves (minced); 1 tablespoon fresh ginger (grated); 1 teaspoon ground cumin; 1 teaspoon ground coriander; 0.5 teaspoon turmeric powder; 0.5 teaspoon curry powder; 14.5 ounce diced tomatoes (undrained); 30 ounce chickpeas (rinsed and drained); 5 ounce fresh spinach; 0.5 cup vegetable broth; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 2 cup basmati rice (uncooked); 1 cup plain yogurt; 2 tablespoon fresh mint (chopped)

A fragrant and hearty vegetarian curry featuring tender chickpeas and fresh spinach in a spiced tomato-based sauce, served over basmati rice with a cool yogurt mint dip.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 6
Cuisine: Indian
Difficulty: Easy
Cost: $2.22/serving

Dietary

Vegetarian
Gluten-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
High-Fiber

Ingredients

1 tablespoon olive oil
1 yellow onion (chopped)
2 garlic cloves (minced)
1 tablespoon fresh ginger (grated)
1 teaspoon ground cumin
1 teaspoon ground coriander
0.5 teaspoon turmeric powder
0.5 teaspoon curry powder
14.5 ounce diced tomatoes (undrained)
30 ounce chickpeas (rinsed and drained)
5 ounce fresh spinach
0.5 cup vegetable broth
0.5 teaspoon salt
0.25 teaspoon black pepper
2 cup basmati rice (uncooked)
1 cup plain yogurt
2 tablespoon fresh mint (chopped)

Instructions

Cook 2 cups of uncooked basmati rice according to package directions. Keep warm.
Heat 1 tablespoon of olive oil in a large skillet or pot over medium heat. Add the chopped yellow onion and cook until softened, about 5 minutes. Stir in 2 minced garlic cloves and 1 tablespoon of grated fresh ginger and cook for 1 minute more until fragrant.
Add 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1/2 teaspoon of turmeric powder, and 1/2 teaspoon of curry powder. Cook, stirring, for 30 seconds until aromatic.
Stir in 14 1/2 ounces of diced tomatoes, 30 ounces of rinsed chickpeas, and 1/2 cup of vegetable broth. Bring to a simmer, then reduce heat to low and cook for 5 minutes. Stir in 5 ounces of fresh spinach until wilted, about 2-3 minutes.
Season the curry with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
In a small bowl, combine 1 cup of plain yogurt with 2 tablespoons of chopped fresh mint to make a cooling dip.
Serve the chickpea and spinach curry over the basmati rice, with a dollop of the mint yogurt dip on the side.

Notes

Adjust spice levels by adding a pinch of cayenne pepper if you prefer more heat. Fresh ginger and garlic truly elevate the flavors in this curry.

Nutrition (per serving)

Calories: 490
Protein: 19.2 g
Carbohydrates: 83.1 g
Fat: 9.4 g
Fiber: 16.5 g
Sodium: 705 mg
Saturated Fat: 2.2 g
Sugar: 8.6 g
Cholesterol: 5 mg