Description
Creamy, comforting, and packed with flavor, Steph’s Chickpea Curry with Spinach and Rice is a quick and nourishing dish made with pantry staples, fresh greens, and warm spices.
Ingredients
Scale
- 2 cans (15 oz each) canned chickpeas
- 4 cups fresh spinach
- 1 cup white rice
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (13.5 oz) coconut milk
- 2 tablespoons tomato paste
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- Juice of ½ lemon
Instructions
- Heat a large skillet over medium heat. Meanwhile, bring 2 cups of water to a boil in a medium pot for the rice.
- Add olive oil to the skillet. Sauté chopped onions until soft, then add garlic and ginger. Stir in curry powder and cumin until fragrant.
- Stir in tomato paste and cook for 1 minute. Pour in the coconut milk and bring to a gentle simmer.
- Add drained chickpeas to the skillet. Stir well to coat with the creamy sauce. Season with salt and pepper.
- Simmer uncovered for about 10–12 minutes until sauce thickens slightly. Stir in spinach and cook until wilted.
- Squeeze in fresh lemon juice and give it one final stir. Adjust seasoning if needed.
- Fluff your cooked rice and spoon it into bowls. Top generously with the chickpea curry and serve warm.
Notes
- Use full-fat coconut milk for maximum creaminess.
- Don’t skip the lemon—it balances the richness beautifully.
- Chickpea curry tastes even better the next day!
- Pair with naan or a cucumber salad for variety.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 5g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 9g
- Protein: 13g
- Cholesterol: 0mg
Keywords: chickpea curry, spinach curry, vegan curry, coconut curry, easy vegan dinner