Gluten-Free Classic Curry with Rice
Elevate your weeknight dinner routine with this Gluten-Free Classic Curry with Rice, a vibrant and satisfying dish packed with bold flavors and nourishing ingredients. This recipe starts with a fragrant base of sautéed onion, garlic, and fresh ginger, paired with warming spices like cumin, coriander, turmeric, and a hint of cayenne for subtle heat. Creamy coconut milk and tangy tomatoes create a luscious sauce, while hearty chickpeas and fresh spinach bring texture and nutrition. Served atop perfectly cooked gluten-free basmati rice that’s light and fluffy, this curry is naturally gluten-free, vegetarian, and loaded with wholesome goodness. Easy to make and ready in about an hour, it’s perfect for feeding a crowd or prepping ahead for flavorful leftovers. Garnished with fresh cilantro and a splash of zesty lemon juice, this comforting dish combines vibrant Indian-inspired flavors with the simplicity of home cooking.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Onion, chopped
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Turmeric powder
- 0.5 teaspoon Cayenne pepper
- 2 tablespoons Tomato paste
- 1 14-ounce can Canned chopped tomatoes
- 1 13.5-ounce can Coconut milk
- 1 cup Vegetable broth
- 1 15-ounce can Chickpeas, drained and rinsed
- 3 cups Spinach leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 0.25 cup Fresh cilantro, chopped
- 1.5 cups Gluten-free basmati rice
- 3 cups Water
Instructions
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and ginger, cooking for another 2 minutes until fragrant.
Add ground cumin, coriander, turmeric, and cayenne pepper. Stir well and toast the spices for 1 minute.
Mix in the tomato paste, ensuring it is well incorporated with the spices and onions.
Pour in the chopped tomatoes and coconut milk, stirring to combine.
Add the vegetable broth and bring the mixture to a simmer.
Add the chickpeas to the pot and season with salt and black pepper.
Cover and let the curry simmer gently for 20 minutes, stirring occasionally.
Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
In a pot, bring 3 cups of water to a boil. Add the rice and a pinch of salt.
Reduce the heat to low, cover, and cook the rice for 15 minutes or until all the water is absorbed.
Remove the rice from heat and let it sit for 5 minutes before fluffing with a fork.
Stir the spinach into the curry until wilted, then stir in the lemon juice.
Serve the curry over the fluffy gluten-free basmati rice and garnish with fresh cilantro.
Nutrition Facts
Calories |
1810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5487 mg | 239% | |
| Total Carbohydrate | 297.8 g | 108% | |
| Dietary Fiber | 52.5 g | 188% | |
| Total Sugars | 75.0 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 650 mg | 50% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 4272 mg | 91% | |
*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.
