Name: Chickpea curry with basmati rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup basmati rice; 1/3 cup water; 1 tsp salt; 2/3 cup canned chickpeas, drained and rinsed; 3 tbsp unflavored whey protein powder; 1 tsp canola oil; 1/3 cup yellow onion, diced; 2 cloves garlic, minced; 2 tsp fresh ginger, grated; 1 1/2 tsp curry powder; 1/3 cup canned tomato sauce; 1/2 cup water; 1 oz fresh spinach; 3 tbsp nonfat Greek yogurt; 3/4 tsp lemon juice

Nutrition

Per serving

532 calories

Protein: 35g; 27% of calories
Carbs: 77g; 58% of calories
Fat: 9g; 15% of calories

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the rice, water, and a quarter of the salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes. Done when water is absorbed.
While rice cooks, heat oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic, ginger, and curry powder, cooking until fragrant for 1 minute.
Stir in the tomato sauce, chickpeas, half the water, and the remaining salt. Simmer over medium-low heat until the sauce thickens and coats the chickpeas, about 8 minutes.
Whisk the protein powder, Greek yogurt, and remaining water in a small bowl until smooth. Stir spinach into the skillet until wilted. Remove skillet from heat, then stir in the yogurt mixture and lemon juice. Fluff the rice and serve the curry over it.

Nutrition

Ingredients

Instructions

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