PlumTally

Recipe combo

Tomato 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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Ingredients and instructions

Servings
4
Total time
40 min
Prep
10 min
Cook
30 min

Ingredients

  • 1 Cup basmati rice - 1 cup (190 g), Approximate weight given as 190 g.
  • 2 Cup water - 2 cups (480 ml), Approximate volume given as 480 ml.
  • 2 Tablespoon olive oil - 2 tablespoons (30 ml), Approximate volume given as 30 ml.
  • 1 Count yellow onion, diced - 1 large (225 g), Large onion; approximate weight given as 225 g.
  • 3 Count garlic, minced - 3 cloves (15 g), Approximate weight given as 15 g.
  • 1 Tablespoon fresh ginger, grated - 1 tablespoon (6 g), Approximate weight given as 6 g.
  • 2 Tablespoon curry powder - 2 tablespoons (16 g), Approximate weight given as 16 g.
  • 1 Teaspoon ground cumin - 1 teaspoon (2 g), Approximate weight given as 2 g.
  • 2 Can canned chickpeas, drained and rinsed - 2 cans (15 oz/425 g each), drained and rinsed
  • 1 Can crushed tomatoes - 1 can (28 oz/794 g), Metric weight given as 794 g.
  • 5 Ounce baby spinach - 5 oz (142 g), Metric weight given as 142 g.
  • 1 Teaspoon fine salt - 1 teaspoon (6 g), Approximate weight given as 6 g.

Instructions

  1. Rinse and combine rice

    1. Rinse the *basmati rice* in a colander until the water runs mostly clear, then combine it with the *water* in a saucepan.

  2. Cook the rice

    2. 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*.

  3. Heat the oil

    3. While the rice cooks, heat the *olive oil* in a large deep skillet over *medium heat*.

  4. Sauté the onion

    4. Add the *yellow onion* and cook for *5 to 6 minutes*, stirring often, until *soft and lightly golden*.

  5. Bloom the aromatics and spices

    5. Stir in the *garlic*, *fresh ginger*, curry powder, cumin, and salt; cook for *30 to 60 seconds* until *fragrant*.

  6. Add chickpeas and tomatoes

    6. Add the *canned chickpeas* and *crushed tomatoes*, stirring to coat the chickpeas in the spiced tomato sauce.

  7. Simmer the curry

    7. Bring the curry to a gentle simmer, then cook uncovered for *12 to 15 minutes* until the sauce is *thickened and hearty*.

  8. Wilt the spinach

    8. Stir in the *baby spinach* a handful at a time and cook for *2 to 3 minutes* until *wilted and tender*.

  9. Serve

    9. Fluff the rice with a fork, then serve the *tomato chickpea spinach curry* hot over the *basmati rice*.