Vegan Spicy Chickpea & Spinach Curry with Rice
This Vegan Spicy Chickpea & Spinach Curry with Rice is vibrant, flavorful, and packed with plant-based protein and nutrients. Perfect for a comforting, quick vegan meal!
Servings: 4 servings
Ingredients
- 1 cup basmati rice
- 1 can chickpeas drained and rinsed
- 2 cups fresh spinach chopped
- 1 onion diced
- 2 cloves garlic minced
- 1 tablespoon ginger grated
- 1 can coconut milk
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper adjust to taste
- 2 tablespoons olive oil
- salt and pepper to taste
- fresh cilantro for garnish
Instructions
- Rinse 1 cup of basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce to a low simmer, cover, and cook for 15 minutes. Remove from heat and let it sit, covered, for another 5 minutes before fluffing with a fork.
- While the rice is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for about 5 minutes until translucent and slightly golden. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- Sprinkle in 2 tablespoons of curry powder, 1 teaspoon each of turmeric, cumin, and cayenne pepper. Stir constantly for about 30 seconds to toast the spices and release their aromas.
- Pour in the drained chickpeas and the can of coconut milk. Stir well to combine all ingredients. Bring the mixture to a gentle simmer and let it cook uncovered for about 10 minutes, allowing the curry to thicken and the flavors to meld.
- Add the chopped spinach to the pan and stir until wilted, about 2-3 minutes. Season with salt and pepper to taste. Adjust cayenne pepper if you want it spicier.
- Spoon the fragrant basmati rice onto plates or bowls, then ladle the Vegan Spicy Chickpea & Spinach Curry on top or alongside. Garnish with freshly chopped cilantro for a refreshing touch.
Equipment
- Medium Saucepan
- Large Skillet
- Knife
- Cutting Board
- Measuring Spoons
- Measuring Cups
- Wooden Spoon
Notes
- Rinse the basmati rice thoroughly to ensure fluffy, separate grains.
- Toast the spices just until fragrant to avoid bitterness and enhance flavor.
- Add spinach towards the end to keep its vibrant color and prevent mushiness.
- Adjust the cayenne pepper gradually to suit your preferred spice level.
- Store curry and rice separately for best texture when refrigerating or freezing.