I enjoy this recipe because everything cooks in one pan, the flavors build beautifully, and the ingredients are simple and accessible. The creamy yogurt, warm garam masala, tender chickpeas, and fresh spinach make a perfectly balanced curry. It’s the kind of meal I turn to when I want something wholesome, fast, and delicious.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 1/2 cups uncooked jasmine rice 2 1/4 cups water 1 1/2 teaspoons salt 1 teaspoon minced garlic
1 tablespoon canola oil 1 large onion, diced 1 1/2 teaspoons garam masala 2 (15-ounce) cans chickpeas, rinsed and drained 1 (15-ounce) can unsalted crushed tomatoes (I couldn’t find this, I used a can of petite diced tomatoes) 1 (6-ounce) package fresh baby spinach 1/2 cup plain 2% Greek yogurt 1/2 teaspoon salt 1/1/4 cup chopped fresh cilantro
Directions
I begin by preparing the rice. In a small saucepan, I combine the jasmine rice, water, salt, and garlic. I cover the pot and turn the heat to high. Once it reaches a boil, I reduce the heat to low and cook for about 12 minutes without stirring. When the timer goes off, I turn off the heat and let the rice sit covered for another 5 minutes before fluffing it with a fork.
For the curry, I heat a large saucepan over medium-high heat and add the oil, swirling to coat the pan. I add the diced onion and sauté for about 5 minutes, stirring often, until tender.
I stir in the garam masala and cook for 30 seconds to bloom the spices.
I add the chickpeas, tomatoes, and spinach. I cook for about 2 minutes, stirring occasionally, until the spinach wilts.
I remove the pan from the heat and stir in the Greek yogurt and additional salt until everything is creamy and well combined.
I sprinkle chopped cilantro over the top and serve the curry over the prepared jasmine rice.
I sometimes add a chopped jalapeño or crushed red pepper for heat.
I like stirring in coconut milk instead of yogurt when I want a dairy-free option.
I often add diced sweet potato or cauliflower for a heartier curry.
I swap spinach for kale or Swiss chard depending on what I have.
I add a squeeze of lime juice for a brighter finish.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stove or in the microwave, adding a splash of water if it thickens. I store the rice separately so it doesn’t absorb too much moisture and become mushy.
FAQs
Can I use brown rice instead of jasmine rice?
Yes, I can use brown rice, but I adjust the cooking time since it takes longer.
Can I make this curry vegan?
Absolutely, I swap the Greek yogurt for coconut milk or a plant-based yogurt.
Can I add more spices?
Yes, I sometimes add turmeric, cumin, or coriander for extra depth.
Can I use canned spinach?
Fresh works best, but frozen spinach is a good alternative if it’s well drained.
Can I double the recipe?
Yes, it scales easily, especially for meal prep.
Can I use crushed tomatoes with seasoning?
Yes, but I adjust the salt if they’re already flavored.
What if the yogurt curdles?
I prevent this by removing the pan from the heat before stirring in the yogurt.
Can I use another bean instead of chickpeas?
White beans or lentils also work well.
Can I add protein?
If I want to keep it vegetarian, I add tofu or paneer.
How do I keep the curry from getting too thick?
I stir in a little water to loosen it until I reach the consistency I like.
Conclusion
I love making this Chickpea Curry with Jasmine Rice because it’s quick, nourishing, and packed with flavor. The tender chickpeas, warm spices, creamy yogurt, and fragrant rice make it a meal I come back to over and over, especially when I need something comforting without much effort.
A quick, flavorful vegetarian chickpea curry served over fragrant jasmine rice. Creamy yogurt, warm garam masala, tender chickpeas, and fresh spinach create a wholesome, satisfying meal ready in under 30 minutes.
Ingredients
1 1/2 cups uncooked jasmine rice
2 1/4 cups water
1 1/2 teaspoons salt, divided
1 teaspoon minced garlic
1 tablespoon canola oil
1 large onion, diced
1 1/2 teaspoons garam masala
2 (15-ounce) cans chickpeas, rinsed and drained
1 (15-ounce) can crushed tomatoes or petite diced tomatoes
1 (6-ounce) package fresh baby spinach
1/2 cup plain 2% Greek yogurt
1/4 cup chopped fresh cilantro
Instructions
Combine jasmine rice, water, 1 teaspoon salt, and minced garlic in a small saucepan. Cover and bring to a boil over high heat.
Reduce heat to low and cook for 12 minutes without stirring. Turn off heat and let sit, covered, for 5 minutes. Fluff with a fork.
Heat a large saucepan over medium-high heat. Add canola oil and swirl to coat.
Add diced onion and sauté for about 5 minutes until tender.
Stir in garam masala and cook for 30 seconds to bloom the spices.
Add chickpeas, tomatoes, and spinach. Cook for 2 minutes, stirring occasionally, until the spinach wilts.
Remove pan from heat. Stir in Greek yogurt and remaining 1/2 teaspoon salt until creamy and well combined.
Sprinkle chopped cilantro on top and serve the curry over jasmine rice.
Notes
Add jalapeño or crushed red pepper for heat.
Use coconut milk instead of yogurt for a dairy-free version.
Add sweet potato or cauliflower for a heartier curry.
