Weekday Chickpea Curry

A fragrant, creamy Indian-style curry with chickpeas and spinach, simmered in a coconut milk and tomato base, served over fluffy jasmine rice.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 3
• Cuisine: Indian
• Difficulty: Easy
• Cost: $4.24/serving

Dietary

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

Tags

• one-pot
• quick
• healthy
• comfort food
• budget-friendly
• spicy

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 2 clove garlic (minced)
• 1 teaspoon fresh ginger (grated)
• 1 tablespoon curry powder
• 0.5 teaspoon garam masala
• 1 can crushed tomatoes
• 1 can light coconut milk
• 1 can chickpeas (rinsed and drained)
• 5 ounce fresh spinach
• 1 cup jasmine rice
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (ground)

Instructions

1. Cook jasmine rice according to package directions. Typically, combine 1 cup jasmine rice with 1 1/2 cups water in a small pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
2. While rice cooks, heat 1 tablespoon olive oil in a large pot or deep skillet over medium heat. Add diced yellow onion and cook until softened, about 3-4 minutes.
3. Add minced garlic and grated fresh ginger. Cook for 1 minute until fragrant.
4. Stir in curry powder and garam masala. Cook for 30 seconds, stirring constantly, until aromatic.
5. Pour in crushed tomatoes and light coconut milk. Add rinsed and drained chickpeas. Bring to a simmer, then reduce heat to low, cover, and cook for 5-7 minutes.
6. Stir in fresh spinach and cook until wilted, about 1-2 minutes. Season the curry with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
7. Serve the chickpea curry hot over the cooked jasmine rice.

Notes

Adjust the spice level to your preference by adding a pinch of red pepper flakes with the other spices if you like more heat.

Nutrition (per serving)

• Calories: 480
• Protein: 18.5 g
• Carbohydrates: 65.5 g
• Fat: 19.1 g
• Fiber: 15.2 g
• Sodium: 760 mg
• Saturated Fat: 11.2 g
• Sugar: 7.8 g