Name: Spiced chickpea and vegetable curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup basmati rice; 3/4 cup water; 1/2 tsp salt; 1 tsp canola oil; 1/3 cup yellow onion, diced; 2 cloves garlic, minced; 1 tbsp ginger, grated; 1 1/2 tsp curry powder; 1/2 (15-oz) can chickpeas, drained and rinsed; 1/2 cup canned diced tomatoes; 2 oz fresh spinach; 1 cup nonfat Greek yogurt; 1 tsp lemon juice; 1/4 cup fresh cilantro, chopped

Nutrition

Per serving

577 calories

Protein: 38g; 26% of calories
Carbs: 84g; 58% of calories
Fat: 10g; 16% of calories

Instructions

Prep 15 min · Cook 20 min

In a small pot, combine the rice, 1/3 cup of the water, and a pinch of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
While the rice cooks, heat the canola oil in a 12-inch skillet over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic, ginger, and curry powder and cook for 1 minute until fragrant.
Add the chickpeas, diced tomatoes with their juices, the rest of the salt, and the remaining 1/2 cup of water to the skillet. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.
Stir in the spinach until wilted, about 1 minute. Remove the skillet from the heat and let it cool for 1 minute so the yogurt does not split.
Whisk a spoonful of the warm curry sauce into the Greek yogurt, then fold the mixture back into the skillet with the lemon juice. Serve the curry over the rice and garnish with cilantro.

Nutrition

Ingredients

Instructions

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