Chickpea and Spinach Curry with Brown Rice
Chickpea and Spinach Curry with Brown Rice is a warm, nourishing dish that melds protein-rich chickpeas and vibrant spinach in a rich coconut sauce. This quick and easy recipe is perfect for busy weeknights or a cozy weekend meal, providing a delightful balance of flavors and nutrition that will satisfy everyone at the table. Serve over fluffy brown rice for a wholesome experience.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: Indian
Ingredients
Scale
- 2 cans (15 oz each) canned chickpeas, rinsed and drained
- 4 cups fresh spinach
- 1 can (13.5 oz) full-fat coconut milk
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 cup brown rice
- 2 cups vegetable broth
Instructions
- Cook the brown rice according to package instructions (about 40-50 minutes).
- In a large pot, heat oil over medium heat. Sauté diced onion, garlic, and ginger until golden brown (about 5 minutes).
- Stir in curry powder and cook for an additional minute.
- Add coconut milk, vegetable broth, and chickpeas; bring to a simmer.
- Fold in spinach until wilted (about 2 minutes).
- Serve the curry over brown rice.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 475
- Sugar: 5g
- Sodium: 530mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 14g
- Protein: 15g
- Cholesterol: 0mg