Spiced Chickpea & Spinach Curry with Brown Rice
$0.00 Cooking Fee
Serving Size: 8 ounces
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Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified
Cook Tools and Details
Print Recipe
Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 4
Instructions
- Cook the brown rice according to package directions.
- Cook the Aromatics: In a pan over medium heat, heat olive oil and sauté onion for 2 minutes. Add garlic and ginger, cooking until fragrant (about 1 minute).
- Add Spices: Stir in cumin, coriander, turmeric, and chili powder. Cook for 30 seconds.
- Simmer the Curry: Add chickpeas, diced tomatoes, and coconut milk. Simmer for 5 minutes.
- Add Spinach: Stir in spinach and cook for another 2-3 minutes until wilted. Season with salt and pepper.
- Serve: Divide the curry over cooked brown rice and garnish with fresh cilantro.
Cook Times
Ingredients
Ingredients
- 1/2 cup brown rice
- 15 ounce canned chickpeas drained and rinsed
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 clove garlic minced
- 1 teaspoon fresh ginger grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1 cup canned diced tomatoes
- 4 cup fresh spinach
- 1/2 cup canned lite coconut milk
Optional:
- 1/2 teaspoon chili powder
Optional for garnish:
- 1/4 cup fresh cilantro chopped
Cooking Tools Required
12-inch saute pan, Can Opener, Cutting board, Measuring cups and spoons, Pot with lid, Sharp Knives, Spatula, Tongs, Top StoveReheating/Serving Instructions
Heat in the microwave on medium power until heated through.
Nutrition
Calories: 267kcal | Carbohydrates: 41g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 434mg | Potassium: 572mg | Fiber: 8g | Sugar: 3g | Vitamin A: 2980IU | Vitamin C: 17mg | Calcium: 112mg | Iron: 4mg | Phosphorus: 190mg
Cook Tools and Details
Print Recipe
Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 4
Instructions
- Cook the brown rice according to package directions.
- Cook the Aromatics: In a pan over medium heat, heat olive oil and sauté onion for 2 minutes. Add garlic and ginger, cooking until fragrant (about 1 minute).
- Add Spices: Stir in cumin, coriander, turmeric, and chili powder. Cook for 30 seconds.
- Simmer the Curry: Add chickpeas, diced tomatoes, and coconut milk. Simmer for 5 minutes.
- Add Spinach: Stir in spinach and cook for another 2-3 minutes until wilted. Season with salt and pepper.
- Serve: Divide the curry over cooked brown rice and garnish with fresh cilantro.
Cook Times
Ingredients
Ingredients
- 1/2 cup brown rice
- 15 ounce canned chickpeas drained and rinsed
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 clove garlic minced
- 1 teaspoon fresh ginger grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1 cup canned diced tomatoes
- 4 cup fresh spinach
- 1/2 cup canned lite coconut milk
Optional:
- 1/2 teaspoon chili powder
Optional for garnish:
- 1/4 cup fresh cilantro chopped
Cooking Tools Required
12-inch saute pan, Can Opener, Cutting board, Measuring cups and spoons, Pot with lid, Sharp Knives, Spatula, Tongs, Top StoveReheating/Serving Instructions
Heat in the microwave on medium power until heated through.
Nutrition
Calories: 267kcal | Carbohydrates: 41g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 434mg | Potassium: 572mg | Fiber: 8g | Sugar: 3g | Vitamin A: 2980IU | Vitamin C: 17mg | Calcium: 112mg | Iron: 4mg | Phosphorus: 190mg
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