Spiced Chickpea and Spinach Curry with Basmati

A vibrant and aromatic Indian-inspired curry featuring tender chickpeas and fresh spinach in a rich tomato-based sauce, perfectly seasoned with warm spices and served with fluffy basmati rice and naan.

• Prep: 20 min
• Cook: 25 min
• Total: 45 min
• Servings: 2
• Cuisine: Indian
• Difficulty: Medium
• Cost: $5.59/serving

Dietary

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

Tags

• healthy
• savory
• spicy
• comfort food

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (small, chopped)
• 2 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 0.25 teaspoon cayenne pepper
• 1 can diced tomatoes (undrained)
• 1 can chickpeas (rinsed, drained)
• 0.5 cup vegetable broth
• 5 ounce fresh spinach
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 cup basmati rice
• 1.75 cup water
• 2 piece naan bread

Instructions

1. Rinse basmati rice thoroughly under cold water. In a small saucepan, combine the rinsed basmati rice with 1 3/4 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff.
2. While rice cooks, heat olive oil in a large pot or Dutch oven over medium heat. Add chopped yellow onion and sauté until softened, about 5-7 minutes. Stir in minced garlic and grated fresh ginger, cook for 1 minute until fragrant.
3. Add ground cumin, ground coriander, turmeric powder, and cayenne pepper. Cook for 30 seconds, stirring constantly, until aromatic.
4. Stir in diced tomatoes (undrained), rinsed and drained chickpeas, and vegetable broth. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, allowing flavors to meld.
5. Stir in fresh spinach until wilted, about 2-3 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Warm naan bread according to package directions.
6. Serve the chickpea and spinach curry warm with fluffy basmati rice and warm naan bread.

Notes

Adjust the amount of cayenne pepper to control the spice level. This curry also freezes well for future meals.

Nutrition (per serving)

• Calories: 680
• Protein: 24.3 g
• Carbohydrates: 120.5 g
• Fat: 13.5 g
• Fiber: 19.8 g
• Sodium: 1420 mg
• Saturated Fat: 2.2 g
• Sugar: 12.1 g