Chickpea spinach curry with rice
Chickpea spinach curry with rice is a filling vegetarian dinner made from pantry staples. Canned chickpeas and tomatoes simmer with curry powder into a thick, savory sauce. Fresh spinach wilts in at the end. It is ready in about 30 minutes.
- 30 minTotal time
- 2Servings
- 560kcal / serving
- 17 gProtein
The science: why this works
Why the curry powder is stirred in oil
Many flavor compounds in spices dissolve in fat but not in water. Stirring the curry powder in hot oil for 30 seconds pulls those flavors out and spreads them through the dish. It also cooks off the raw, dusty taste.
Learn: Bloom spices in hot oil →Why the onion cooks until see-through
Heat softens the onion and turns its sharp compounds into sweeter ones. Five minutes of gentle cooking gives the sauce a mellow base. Rushing this step leaves a harsh, raw onion edge. This is why patient onions taste so different from raw ones in the finished dish.
Learn: Why cooked onions turn sweet →Why the sauce thickens as it simmers
As the canned tomato simmers, water evaporates and the flavors concentrate. The chickpeas also release a little starch, which helps the sauce turn thick and cling to the rice. Taste near the end, because concentrating a sauce also concentrates its salt.
Learn: Why reducing strengthens a sauce →Chickpea spinach curry with rice
30 minutes · 2 servings · Indian · Main course
Ingredients
Makes 2 servings
Method
Tips for the best result
- Drain the chickpeas well so the sauce is not watered down.
- Add the spinach last and take the pan off the heat as soon as it wilts to keep it green.
- Mash a few chickpeas against the pan to make the sauce creamier without any cream.
Swaps
- Swap the spinach for kale, but simmer it for 3 to 4 minutes so it turns tender.
- Swap the curry powder for garam masala plus a pinch of turmeric, and add it near the end for brighter aroma.
- Swap the chickpeas for white beans or lentils from a can if that is what you have.
Storing and reheating
Cool the curry and rice quickly and refrigerate within 2 hours. Keep up to 3 days, or freeze the curry alone for up to 3 months, and reheat until steaming hot, to 165°F (74°C).
Chickpea spinach curry with rice: questions
Can you make chickpea curry without coconut milk?
Yes, this recipe uses canned tomato as the base and has no coconut milk. The sauce gets body from simmering and from mashing a few chickpeas.
Is chickpea spinach curry vegan?
Yes, as written it uses only plant ingredients: rice, chickpeas, tomato, onion, spices, spinach and oil. Check that your curry powder has no added dairy.
How do you stop rice from sticking together?
Use the right ratio of water to rice and do not lift the lid while it cooks. Resting it off the heat for 5 minutes lets the grains firm up and separate.
