Name: Chickpea and vegetable curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup basmati rice; 1/2 cup water; 1/2 cup canned chickpeas, drained and rinsed; 1.5 oz textured vegetable protein; 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; 3 tbsp tomato sauce; 3 tbsp light coconut milk; 1 oz fresh spinach; 1/2 tsp salt; 2/3 cup vegetable broth; 1 1/2 tsp lemon juice

Nutrition

Per serving

564 calories

Protein: 34g; 24% of calories
Carbs: 85g; 59% of calories
Fat: 11g; 17% of calories

Instructions

Prep 15 min · Cook 15 min

In a small pot, combine the rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 12 minutes. Remove from heat and let rest covered for 5 minutes.
While the rice cooks, heat the oil in a 12-inch skillet over medium heat. Add the onion and cook for 5 minutes until softened and translucent. Stir in the garlic, ginger, and curry powder and cook for 1 minute until fragrant.
Add the chickpeas, textured vegetable protein, tomato sauce, light coconut milk, and vegetable broth to the skillet. Stir well to combine and simmer for 10 minutes, allowing the vegetable protein to hydrate and the sauce to thicken, stirring occasionally.
Stir in the spinach and lemon juice until the spinach is wilted. Taste and add the remaining salt if needed. Serve the curry in a bowl alongside the warm basmati rice.

Nutrition

Ingredients

Instructions

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