Quick-Cooking Curry
Ready in just 3 simple steps, this chickpea curry is delicious and quick to make. It’s a perfect meal to throw together on a busy weeknight when you want to have something that tastes good but doesn’t require hours over the stove.
This dish is packed with protein, thanks to the chickpeas, and completely plant-based. As this recipe is naturally vegetarian, to make it vegan friendly, simply omit the yogurt topping.
Tips For Success
The beauty of this recipe is that you can focus your energy on making your ingredients taste great together while your rice cooks. Success® Boil-in-Bag Rice is great to keep on hand as it’s easy to mix with a few ingredients to make a quick meal with great flavor. Keep a few bags of aromatic basmati rice on hand, and you can whip up vegetarian and vegan dishes like this vegan meatloaf and an Aromatic Onion Rice dish and Vanilla Raisin Rice Pudding tomorrow.
Make sure to have all of your ingredients ready before you begin, so that you can add them in without hassle. Start with a base of sautéed onion, garlic and ginger. Then, add in the curry powder to toast for a minute. Before the curry burns, add in the tomatoes and allow them to release their liquid and simmer. Next, toss in the chickpeas and let everything cook together. At the very end, add in the spinach and let it wilt. One thing to keep in mind is that spinach cooks down a lot, so you may want to add more baby spinach than called for.
Top this curry the way you like. Feel free to substitute the yogurt for sour cream or to omit it. We love freshly chopped cilantro on top of a warm plate of curry but if you’re not a fan, leave it out or replace it with parsley.