Chickpea Spinach Curry Over Brown Rice
Elevate your weeknight dinners with this vibrant and wholesome Chickpea Spinach Curry Over Brown Rice. Packed with plant-based protein from tender chickpeas and loaded with nutrients from fresh spinach, this creamy curry is simmered in a luscious coconut milk base infused with aromatic spices like cumin, garam masala, and turmeric. The earthy flavor of fluffy brown rice perfectly balances the bold, savory curry. Ready in under an hour, this dish is both hearty and healthy, making it an easy vegetarian or vegan option for the entire family. Garnish with fresh cilantro for a burst of color and flavor, and enjoy a comforting meal that's as delicious as it is nourishing!
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 cups Water
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 4 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Cayenne pepper (optional)
- 2 tablespoons Tomato paste
- 1 cup Diced tomatoes (canned or fresh)
- 1 cup Coconut milk
- 2 cups Cooked chickpeas (canned or homemade, rinsed if canned)
- 4 cups Fresh spinach, washed and roughly chopped
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh cilantro, chopped (optional for garnish)
Instructions
Rinse the brown rice thoroughly under cold water and drain.
In a medium saucepan, combine the rinsed brown rice and 2 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 35-40 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
While the rice is cooking, heat the olive oil in a large skillet or pot over medium heat.
Add the finely chopped onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and grated fresh ginger, cooking for an additional 1 minute until fragrant.
Add the ground cumin, coriander, garam masala, turmeric, and optional cayenne pepper. Toast the spices in the oil for 1 minute, stirring constantly, to release their flavors.
Stir in the tomato paste and diced tomatoes, cooking for 2-3 minutes to allow the flavors to meld.
Pour in the coconut milk and stir well to create a creamy curry base.
Add the cooked chickpeas, fresh spinach, salt, and black pepper to the curry. Stir to combine and simmer for 5-7 minutes, or until the spinach is wilted and the chickpeas are heated through.
Taste and adjust seasoning as needed. Stir in the lemon juice to brighten the flavors.
To serve, divide the cooked brown rice among four plates or bowls and ladle the chickpea spinach curry over the top.
Garnish with fresh cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
1509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3316 mg | 144% | |
| Total Carbohydrate | 234.4 g | 85% | |
| Dietary Fiber | 51.5 g | 184% | |
| Total Sugars | 56.8 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 661 mg | 51% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 4103 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
