One Pot Chickpea Curry Stew with Rice
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Running on Real Food · by Deryn Macey★ 5.0 (21)

One Pot Chickpea Curry Stew with Rice

NUTRITION · PER SERVING30M COOK
CAL 19%·PRO 33%
CARBS 57G60% OF CAL
15G FIBER13G SUGAR29G OTHER
FAT 11G25% OF CAL
5G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant chickpea curry with spinach and rice cooked in one pot in just 30 minutes. Warming and nourishing, it's packed with spice and makes great leftovers.

mainindiancurrybowlbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 medium white onion (finely diced (about 2 cups))
  • 1 tbsp fresh ginger (minced)
  • 4 cloves garlic (minced (about 1.5 tbsp))
  • 1/2 tsp salt
  • 2 tbsp curry powder
  • 2 tsp cumin
  • 1 tsp turmeric
  • 1/2 tsp red pepper flakes (optional)
  • 1 can diced tomatoes with the juices ((28 oz.))
  • 2 cans chickpeas (drained and well-rinsed (19 oz. cans))
  • 1 can light coconut milk ((400 mL))
  • 1.5 cups vegetable broth (354 mL)
  • 1/2 cup uncooked basmati rice (92 g)
  • 1 bag baby spinach (10 oz. )
  • 1-2 tbsp fresh lime juice (optional)
  • finely chopped cilantro for topping (optional)
PREP
10M
SODIUM
982MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.