Chickpea Spinach Tomato Curry Recipe
This chickpea curry is a delicious vegetarian version of a classic made with diced tomatoes, fresh baby spinach and sliced ginger all served over fluffy basmati rice.
Ingredients
- 2 bags Success® Basmati Rice
- 1 tbsp canola oil
- 1 onion, finely chopped
- 1 tbsp grated fresh ginger
- 1 clove garlic, minced
- 1 tbsp curry powder
- 1 can (14.5 oz) diced tomatoes
- 1 can (16 oz) chickpeas, drained and rinsed
- 2 cups fresh baby spinach leaves
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup plain yogurt
- 1/4 cup fresh cilantro leaves (optional)
Instructions
This vegetarian chickpea curry is made with diced tomatoes, fresh spinach and sliced ginger. Served over a steaming bowl of Success® Basmati Rice, it’s a complete, plant-based meal you can feel good about serving.
Step 1
Prepare rice according to package directions.
Step 2
Heat oil in a medium saucepan over medium-high heat. Add onion, ginger and garlic and sauté for 5 minutes, until softened. Stir in the curry powder and cook for 1 minute. Add tomatoes and simmer for 5 minutes, stirring occasionally. Stir in the chickpeas and simmer for an additional 5 minutes. Fold in the spinach, salt and pepper and stir to combine.
Step 3
Serve over rice, topped with yogurt and cilantro, if using.
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.
