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.
Prepare rice according to package directions.
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.
Serve over rice, topped with yogurt and cilantro, if using.