Description

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

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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.

Swap spinach for kale or Swiss chard.

Finish with a squeeze of lime juice.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Indian-Inspired

Nutrition

Serving Size: 1 serving
Calories: Approx. 430
Sugar: 8g
Sodium: 780mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 68g
Fiber: 10g
Protein: 17g
Cholesterol: 5mg