Description
Chickpea Curry with Spinach and Rice is a vibrant, flavorful dish that promises to delight your taste buds in just 30 minutes. This quick recipe combines hearty canned chickpeas, fresh spinach, and aromatic spices simmered in creamy coconut milk. Perfect for busy weeknights or a comforting weekend meal, serve it over fluffy rice or with warm naan for an unforgettable dining experience.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups fresh spinach
- 1 cup full-fat coconut milk
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 cup basmati rice
- 2 tbsp olive oil
- Salt to taste
Instructions
- Rinse chickpeas under cold water. Chop onion and mince garlic and ginger.
- In a large pot over medium heat, add olive oil and sauté onions until golden brown (about 5 minutes). Add garlic and ginger; cook until fragrant.
- Stir in cumin, turmeric, and coriander for about one minute.
- Add chickpeas and pour in coconut milk. Bring to a gentle simmer for about 5 minutes.
- Stir in spinach until wilted; do not overcook.
- Cook rice according to package instructions; fluff before serving.
- Serve curry hot alongside rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup curry with ½ cup rice (approx. 300g)
- Calories: 410
- Sugar: 3g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg