Chickpea and Spinach Curry With Brown Rice

Chickpea and Spinach Curry with Brown Rice is a nourishing and flavorful dish that brings together the earthy taste of chickpeas and the vibrant greens of spinach in a creamy coconut sauce. This vegetarian curry isn’t only healthy but also packed with protein and fiber, making it a satisfying meal for everyone.

The warm spices like cumin, turmeric, and garam masala create a depth of flavor that will transport your taste buds straight to the streets of India. Served over hearty brown rice, this dish becomes a wholesome dinner option.

This recipe is perfect for a weeknight dinner, as it comes together quickly and can be easily adapted to suit your preferences. Feel free to add other vegetables such as bell peppers or carrots to increase the nutritional content. The use of brown rice adds a nutty flavor and chewy texture, making it a great base for the rich curry. Enjoy this comforting dish with a side of naan or a simple salad for a complete meal.

Ingredients

• 1 cup brown rice
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups fresh spinach
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Start by cooking the brown rice. In a medium saucepan, combine the brown rice and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 30 minutes or until the rice is tender and the liquid is absorbed. Once done, fluff the rice with a fork and set aside.
2. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Add the ground cumin, turmeric, and garam masala to the onion mixture. Stir well and let the spices toast for about 30 seconds, which will enhance their flavors.
4. Next, incorporate the chickpeas and fresh spinach into the saucepan. Stir to combine, allowing the spinach to wilt down for about 2-3 minutes.
5. Pour in the coconut milk, and season with salt and pepper to taste. Bring the mixture to a gentle simmer, cooking for an additional 10 minutes to meld the flavors together.
6. Serve the chickpea and spinach curry over the cooked brown rice, garnished with fresh cilantro if desired. Enjoy your meal warm!

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