Description
A delicious and nutritious chickpea and spinach curry served with fragrant turmeric rice.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 2 cups fresh spinach
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can coconut milk
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 2 cups vegetable broth
- 1 cup basmati rice
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, garlic, and ginger; sauté until onion is translucent.
- Stir in curry powder and turmeric; cook for 1 minute.
- Add chickpeas and coconut milk; simmer for 10 minutes.
- Stir in fresh spinach and cook until wilted.
- In a separate pot, bring vegetable broth to a boil; add basmati rice.
- Reduce heat, cover, and simmer rice for 15 minutes or until cooked.
- Serve the chickpea and spinach curry over turmeric rice.
Notes
- Adjust spices according to your taste.
- Can be served with naan or pita bread.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Chickpea, Spinach, Curry, Turmeric Rice, Vegan, Indian Cuisine