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    Home » Homemade Recipes

    Spinach and Chickpea Curry Rice Bowl

    January 24, 2022 by Kristin @ Dirt & Dough Leave a Comment

    Jump to Recipe Print Recipe

    Creamy and comforting spinach and chickpea curry made with a tomato and coconut milk sauce. Eat on its own or spoon over a bed of rice and serve with a side of naan. This is a great weeknight dinner and makes amazing leftovers.

    *Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, I may earn a small commission. Read the full privacy policy here.

    A braiser with spinach and chickpea curry with a bowl of rice and a wooden spoon.

    This curry dish is so simple to make plus it's full of good-tasting healthy foods. The combination of crushed tomatoes, coconut milk, and curry spice will have you spooning up that creamy sauce.

    One thing I love about this dish is I typically have just about everything on hand at all times. Chickpeas, crushed tomatoes, canned coconut milk, ginger, garlic, rice, and spices are all pantry staples in my kitchen. All I need to shop for is the spinach and mushrooms and dinner is served.

    It comes together quickly and makes for even better leftovers for the next day.

    Jump to:
    • Ingredients
    • Instructions
    • Equipment
    • Storage
    • Recipe

    Ingredients

    Why use chickpeas instead of chicken?

    Sometimes when making dinner just the thought of preparing chicken (or any meat) to cook makes me want to reach for takeout. I find that using chickpeas instead gets dinner on the table that much faster. No prep is needed and they cook really quick once they're added to the sauce.

    Chickpeas are a great choice if you're looking to add more nutrient-rich foods to your diet. They are full of fiber, potassium, B-vitamins, and iron. When prepared correctly, they taste really good too.

    While dried chickpeas are the healthier option, canned is a faster, more convenient way to go. If you have the time, dried chickpeas are the better choice.

    There are just nights where we are short on time, and I always have canned chickpeas in my pantry for these instances.

    This recipe calls for a red curry powder. While I typically like to make my own spice blends, for this particular recipe I use McCormicks Red Curry Powder.

    Ingredients:

    • Coconut Oil - You can substitute for olive oil
    • Diced onion
    • Baby Bella Mushrooms Sliced
    • Fresh Ginger Grated - You can substitue for ½ teaspoon of ground ginger
    • Garlic Cloves Minced
    • Red Curry Powder
    • Salt
    • Turmeric
    • Vegetable Stock
    • Canned Chickpeas
    • Crushed Tomaotes
    • Coconut Milk
    • Baby Spinach, Packed

    For Serving

    • Bastami Rice
    • Naan

    See the recipe card for quantities.

    Instructions

    First, cook the rice according to package directions.

    While the rice is cooking prepare the curry.

    Start off by melting the coconut oil in a large braiser or sautee pan over medium heat.

    Add in the onions and cook until soft and translucent. About 3-5 minutes.

    Add in the mushrooms and continue cooking until soft. About another 3-5 minutes.

    Mushrooms and onions being sautéed in a braiser in coconut oil.

    Add in spices, garlic, and ginger then stir to coat. Cook for 30 seconds or until you can start to smell the garlic.

    Pour in the vegetable broth and using a wooden spoon, scrape the bottom of the pan incorporating all the brown bits stuck to the bottom.

    Allow to simmer for a few minutes until the liquid reduces.

    Braiser with mushrooms simmering in a vegetable broth.

    Add in the chickpeas. Make sure the juices from the cans are drained out before adding in the chickpeas. We don't want that extra liquid in this mix.

    Braiser with chickpeas and mushrooms.

    Add in the crushed tomatoes and canned coconut milk. Stir well to fully incorporate the coconut cream.

    Braiser with chickpeas and coconut milk being added. Mixed together with a wooden spoon.

    Bring the mix up to a low boil and reduce it down to a simmer. Allow cooking for 10-15 minutes or until it has reduced in size and thickened up.

    A braiser with a creamy tomato, coconut curry sauce and fresh mushrooms. Stirred together with a wooden spoon.

    Add in the baby spinach and cook until it has wilted down. Don't cook too much or they will break down and get slimy. They are done when the spinach leaves shrink up and still look like little spinach leaves. Should only take a minute or two.

    They will continue to cook a bit more once removed from heat. Better to have the spinach under-cooked than cooked too much.

    Serve over a bed of basmati rice and a side of naan bread. Have a sourdough starter? Make your own sourdough discard naan.

    Plate with rice and naan. A wooden spoon pouring on a chickpea, spinach curry mix.

    Equipment

    For this recipe, I use my 3.5 qt enameled coated braiser. This is the most used pot in my kitchen. It has lower sides making things like this much easier to tend to.

    If you don't have a braiser you can also use a large saute pan or dutch oven.

    Make sure it's at least 3 quarts.

    Storage

    Store the curry in an airtight container in the refrigerator. Will keep up to 3-4 days.

    Store rice and curry separately so the rice doesn't get mushy.

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    Did you try it? Would love to hear what you think. Leave me a comment below or tag me on social media @dirt.dough.

    Other Dinner Ideas:

    • Creamy Tomato Soup with Chicken and Veggies
    • Sausage Kale and Potato Soup
    • Sweet Potato Shepherd's Pie
    • Sweet Potato Black Bean Tacos

    Recipe

    Spinach and Chickpea Curry Rice Bowl

    ting spinach and chickpea curry made with a tomato and coconut milk sauce. Eat on its own or spoon over a bed of rice and serve with a side of naan. This is a great weeknight dinner and makes amazing leftovers.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Main Course
    Cuisine Indian
    Servings 4 People

    Equipment

    Braiser
    Wooden Spoon

    Ingredients
      

    • 2 Tablespoons Coconut Oil Can substitute for olive oil
    • ½ Large Onion Diced
    • 8oz Baby Bella Mushrooms Sliced
    • 2 teaspoon Fresh Ginger Grated
    • 2-3 Garlic Cloves Minced
    • 2 teaspoons Red Curry Powder
    • 1 teaspoon salt
    • 1 teaspoon Turmeric
    • 1 Cup Vegetable Stock
    • 2 16 ounce cans Chickpeas
    • 1 14oz Can Crushed Tomaotes
    • 1 14 oz Can Coconut Milk
    • 2-3 Cups Baby Spinach Packed

    For Serving

    • Bastami Rice Or Jasmine
    • Naan

    Instructions
     

    • Start off by cooking rice according to the package directions.
    • While rice is cooking, prepare the curry.
    • Start off by melting the coconut oil in a large braiser or sautee pan over medium heat.
    • Add in the onions and cook until soft and translucent. 3-5 minutes.
    • Add in mushrooms and continue cooking until soft. About another 3-5 minutes.
    • Add in spices, garlic, and ginger and stir to coat. Cook for 30 seconds or until you can start to smell the garlic.
    • Pour in the vegetable broth and using a wooden spoon, scrape the bottom of the pan incorporating all the brown bits stuck to the bottom.
    • Allow to simmer for a few minutes until the liquid reduces.
    • Add in the chickpeas. Make sure the juices from the cans are drianed out before adding in the chickpeas. We don't want that extra liquid in this mix.
    • Add in the crushed tomatoes and canned coconut milk. Stir well to fully incorporate the coconut cream.
    • Bring the mix up to a low boil and reduce it down to a simmer. Allow cooking for 10-15 minutes or until it has reduced in size and thickened up.
    • Add in baby spinach and cook until it has wilted down. Don't cook too much or they will break down and get slimy. They are done when the spinach leaves shrink up and still look like little spinach leaves. Should only take a minute or two.
    • Serve warm over a bed of basmati rice and a side of naan bread.

    Notes

    ~ Store curry and rice in separate containers. The curry will make the rice mushy if kept in the same place. Or make new rice before serving leftovers. 
    ~ Dried chickpeas are better than canned. I typically used canned in this recipe to make it faster. If you have the time soaking dried chickpeas first is ideal.
    ~ The recipe calls for Basmati rice but jasmine is a good alternative. Either one works great. 
    Keyword Basmati Rice, chickpea, coconut curry, spinach
    Did you try this recipe?Leave a comment and rating below.
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