This veggie chickpea and spinach curry is a tried-and-true favorite! Who doesn’t love a cozy, warm, delectable bowl of flavorful curry? It has a super-creamy and simple sauce that is surprisingly flavorful for coming together in 15 minutes. This quick preparation is definitely not traditional, but it pays homage to the beautiful Indian flavors that I love. The spices in this curry are a winning combination, with a hint of cinnamon and a mild amount of heat. If you’d like to cut down on the spicy heat, go ahead and halve the chili powder. It will still be delicious!
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: dinner
Cuisine: Indian
Servings: 4
Calories: 310kcal
Author: Janet Gronnow
Ingredients
1cupjasmine rice
1smallyellow onion
1½tablespoonvegetable oil
3large clovesgarlic
1cupcherry or grape tomatoes
1cupfrozen corn
2teaspoonsgarlic powder
1teaspoonkosher salt
1tablespooncurry powder
1tablespoonground cumin
¼teaspoonground ginger
¼teaspooncinnamonoptional
1teaspoonchili powder
1¾teaspoonsground coriander
¾cupcanned crushed tomatoes
115-ounce canfull-fat coconut milk
115-ounce canchickpeas, drained and rinsed
2cupsbaby spinach
Instructions
In a medium saucepan, add the jasmine rice and 2 cups of water. Bring to a boil, covered, thenimmediately reduce the heat to low and cook until the rice is tender and the water has evaporated (around 12 minutes).
Preheat a large pan on medium heat, then finely chop the onion. Add the onion and oil to the pan, stir, and let it cook for 5 minutes, stirring periodically. Meanwhile, mince the garlic and halve the cherry tomatoes.
Add the garlic, cherry tomatoes, corn, garlic powder, salt, curry powder, cumin, ground ginger, cinnamon, if using, chili powder, and coriander to the pan. Stir and cook for 1 minute, then add the crushed tomatoes, coconut milk, and chickpeas.
Stir the curry and bring it to a boil, covered, then lower the heat to a simmer, uncovered, for another fewminutes. During the last minute, stir in the baby spinach to wilt. Serve with the jasmine rice.