Chickpea and Spinach Curry with Brown Rice
Chickpea and Spinach Curry with Brown Rice is a vibrant and nourishing vegan dish that combines the earthy flavors of chickpeas and fresh spinach with aromatic spices in a creamy coconut sauce. Served over fluffy brown rice, this comforting meal is perfect for busy weeknights or cozy gatherings, delivering both taste and nutrition in every bite.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: Indian
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups fresh spinach
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (13.5 oz) coconut milk
- 2 tbsp curry powder
- 1 cup brown rice
Instructions
- Prepare the brown rice according to package instructions (about 45 minutes).
- In a large skillet, heat a splash of olive oil over medium heat. Add diced onion and sauté for about 5 minutes until translucent.
- Stir in minced garlic and cook for an additional minute until fragrant.
- Add curry powder to the skillet and toast for 2 minutes to enhance flavor.
- Pour in the chickpeas and coconut milk, stirring well. Bring to a gentle simmer.
- Fold in fresh spinach and cook until wilted (about 2 minutes).
- Serve curry over a bed of brown rice, garnished with fresh herbs if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 362
- Sugar: 3g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: For added creaminess, use full-fat coconut milk. Spice it up by adding chili flakes or fresh cilantro. To store leftovers, keep them in an airtight container in the fridge for up to three days.