It’s just another Meatless Monday, but this recipe for Chickpea Curry with Brown Rice is special. It’s simple, delicious with fresh tomatoes and fresh baby spinach helping to pack this nutritious dish with brightness.
I love curry and I always have, but I cannot eat curry out. The reason for that is I have a severe allergy to ginger, or any ginger family plant. Since curry often contains ginger, turmeric, or both, I have to make my own blend of curry flavors leaving those things out. I’m telling you this because this recipe gets even easier if you want to use a blend of curry, or even garam masala from your spice cabinet, rather than the spices I’ve listed.
And, since this is Monday, and the long week has begun, I made this recipe using a “boil-in-the-bag” brown rice. That type of rice, often called “instant” or “minute” rice, is ready in about 10 minutes because it was partially cooked before it was dried. It is just rice. Nothing added. And it is a great convenience when cooking on a hectic weeknight.
I hope you’ll try this recipe.
- 1 tablespoon olive oil
- ½ cup diced onion
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon ground dry mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper*
- 1 -15 ounce can chickpeas (garbanzo beans), drained and rinsed
- 2 cups baby spinach, firmly packed
- 1 cup fresh diced tomatoes
- 1 cup crushed tomatoes
- ½ cup chopped fresh cilantro
- 1 -3.5 ounce bag (boil-in-bag) brown rice
- Cook rice according to package instructions.
- While the rice is cooking, in a large skillet over medium heat, add the olive oil.
- Once the oil is hot, add the onion and saute for about 5 minutes.
- When the onions are tender, add the cumin, coriander, dry mustard, garlic powder, salt, pepper and cayenne pepper.
- Stir to combine.
- Add the chickpeas, spinach, tomatoes and crushed tomato and stir to combine.
- Once the spinach wilts, remove the skillet from the heat and add the cilantro.
- Serve over the cooked rice.