Chickpea, Spinach & Tomato Curry Bowls
A creamy, gently spiced curry of chickpeas, tomatoes and spinach in light coconut milk over brown basmati rice. Vegan, gluten-free, dairy-free and freezer-friendly.
Ingredients
- 2 cans (15 oz) Chickpeas, rinsed
- 1 can (13.5 oz) Light coconut milk
- 1 can (14 oz) Diced tomatoes
- 1 Onion, diced
- 3 cloves Garlic, minced
- 1 tbsp Fresh ginger, grated
- 1 tbsp Curry powder
- 1 tbsp Extra-virgin olive oil
- 5 cups Baby spinach
- 1 cup Brown basmati rice
- 1 Lime
- 1/4 cup Fresh cilantro
Directions
- Cook the rice according to the package.
- Warm oil in a large skillet; cook onion 5 minutes, then garlic, ginger and curry powder 1 minute.
- Add chickpeas, tomatoes and coconut milk; simmer 12 to 15 minutes until thickened.
- Stir in spinach until wilted, finish with lime juice and salt, and serve over rice with cilantro. To pack: cool, divide into 4 microwave-safe containers and refrigerate up to 4 days. At work, microwave covered 2 to 3 minutes, stirring halfway, until steaming hot.
Calorie breakdown
Chickpeas 175 · brown rice 170 · coconut milk 113 · olive oil 30 · tomatoes 20 · onion 11 · spinach 9 · garlic + ginger 3 · lime + cilantro 3 · curry powder 1
💡 Lighter tip: Make a double batch: it freezes for up to 3 months.
Helpful for this recipe
Deep sauté pan with lidShop on Amazon →Rice cookerShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →