40mTomato Chickpea Spinach Curry
A hearty nut-free chickpea curry simmered with crushed tomatoes and baby spinach, served with basmati rice. This plant-based stovetop dinner is filling, batch-friendly, and made with common grocery-store ingredients.
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Cook this recipe
- water-2 cups
- basmati rice-1 cup
- olive oil-2 tbsp
- yellow onion-1 large
- garlic-3 cloves
- curry powder-2 tbsp
- fresh ginger-1 tbsp
- ground cumin-1 tsp
- canned chickpeas-2 cans
- crushed tomatoes-1 can
- baby spinach-5 oz
- fine salt-1 tsp
Rinse the basmati rice in a colander until the water runs mostly clear, then combine it with the water in a saucepan.
Bring the rice to a boil, reduce to low heat, cover, and cook for 15 minutes; remove from heat and let stand covered for 5 minutes.
Lift the lid away from your face to avoid steam burns.
While the rice cooks, heat the olive oil in a large deep skillet over medium heat.
Add the yellow onion and cook for 5 to 6 minutes, stirring often, until soft and lightly golden.
Stir in the garlic, fresh ginger, curry powder, cumin, and salt; cook for 30 to 60 seconds until fragrant.
Add the canned chickpeas and crushed tomatoes, stirring to coat the chickpeas in the spiced tomato sauce.
Bring the curry to a gentle simmer, then cook uncovered for 12 to 15 minutes until the sauce is thickened and hearty.
Stir regularly and keep the simmer gentle to limit splattering from the thick tomato sauce.
Stir in the baby spinach a handful at a time and cook for 2 to 3 minutes until wilted and tender.
Fluff the rice with a fork, then serve the tomato chickpea spinach curry hot over the basmati rice.
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