Vegetarian Curry with Spinach, Tomato and Chickpeas
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.
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