Vegetarian Curry with Spinach, Tomato and Chickpeas

This chickpea curry is a delicious vegetarian variation of a classic made with diced tomatoes, fresh baby spinach, sliced ginger all over fluffy basmati rice.

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Vegetarian Curry with Spinach, Tomato and Chickpeas

Servings SERVES 4

Ingredients

  • 2 bags Success® Basmati Rice
  • 1 tbsp vegetable oil
  • 1 each garlic clove, chopped
  • 1 onion, finely chopped
  • 1 tbsp fresh ginger root, peeled and finely chopped
  • 1 tbsp curry powder
  • 1 can (14 ½ oz.) diced tomatoes
  • 1 can (16 oz.) garbanzo beans (chickpeas), drained and rinsed
  • 2 cups fresh baby spinach leaves
  • salt and ground black pepper, to taste
  • ½ cup plain yogurt
  • fresh cilantro leaves, optional

Instructions

  • This completely vegetarian chickpea curry is made with diced tomatoes, fresh spinach, sliced ginger and served over a steaming bowl of Success® Basmati Rice.

    Step 1

  • Prepare rice according to package directions.

    Step 2

  • Heat the oil in a medium saucepan and cook the garlic, onion and ginger 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. Simmer 5 minutes. Fold in spinach. Season with salt and pepper to taste.

    Step 3

  • Serve over rice topped with yogurt and cilantro, if desired.

Quick Cooking Curry

Ready in just 3 simple steps, this chickpea curry is delicious and quick cooking. 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.

Prepare a dish that is protein packed and completely plant-based for you to get your daily dose of greens from vegetables and protein from the chickpeas. As this recipe is naturally vegetarian, to make it vegan friendly, simply omit the yogurt topping.

A few tips

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 to mix with a few ingredients to make a quick meal with great flavor. Keep a few aromatic Basmati Rice bags on hand so that tonight you can whip up vegetarian dishes like this curry and tomorrow an Aromatic Onion Rice dish with a dessert like Rice Pudding.

Before beginning, make sure to have all of your ingredients ready so that you can add them in without hassle. Start with a base of sautéed onion, garlic and ginger and then add in the curry powder to toast for a minute. Before curry burns, add in the tomatoes for them to release their liquid and let simmer. After, toss in your chickpeas, let cook together and when you’re almost finished add in the spinach. The leaves will wilt in a short time and it’s best to add them to the heat for a short time. One thing to keep in mind is that they will cook down a lot, so you may want to add more baby spinach.

Regarding your toppings, feel free to substitute the yogurt or omit it, but nothing beats freshly chopped cilantro on top of a warm plate of curry.