Chickpea Curry with Veggie Rice

Indian food is one of my favorite types of cuisine. I love the spices, the flavors and, of course, the fact that it’s super vegetarian-friendly.

However, Indian food can be hard to make at home. If you don’t have access to an extensive collection of spices, replicating that characteristic Indian taste can be close to impossible. In fact, I can’t tell you how many times I’ve tried whipping up my favorite Indian dishes at home only to be left disappointed by the lackluster flavor.

Today I’m sharing a recipe with you that’s easy to make, delicious and virtually foolproof–ideal for people like me who love Indian food but are novices when it comes to preparing it at home.

As you may notice, this chickpea curry has a unique twist. It’s paired with veggie rice, perfect for squeezing in a few extra servings of greens plus adding in a fresh and yummy flavor.

For my veggie rice, I used a mix of kale and spinach plus cilantro, but you can use other greens if you have them on hand.

This curry is thick, creamy and bursting with flavor. Don’t be afraid to taste it as you go and add a little extra seasoning if needed. It’s meant to provide a burst of flavor in every bite, so no need to be light-handed with the spices.

Additionally, make sure you have some delicious naan or pita bread ready to serve with this yummy meal. The curry is perfect for dipping and you’ll definitely want something to mop up every last drop from your plate when you’re done.

Pair this satisfying chickpea curry with a sweet mango lassi and some samosas and you’re all set!

Do you have a favorite Indian dish? Have you ever been able to successfully make it at home? Let me know in the comments below!

Print Recipe

Chickpea Curry with Veggie Rice

This chickpea curry is foolproof and full of flavor. Pair it with some veggie rice to squeeze in a few servings of vegetables and some extra nutrients.

Course

Main Dish

Cuisine

Indian

Prep Time

15 minutes

Cook Time

40 minutes

Servings

servings

Ingredients

Veggie Rice

• 1 cup spinach
• 1 cup kale
• 1/4 cup cilantro
• 1/4 red onion
• 3 cloves garlic
• 2 tbsp olive oil
• 1 tsp salt
• 1 1/2 cup rice

Chickpea Curry

• 1 28-oz can diced tomatoes
• 1 jalapeno
• 2 tbsp olive oil
• 1/4 red onion, diced
• 1/2 inch knob of ginger, grated
• 3 cloves garlic, minced
• 1 tbsp coriander seed
• 1 tbsp cumin
• 1/2 tsp turmeric
• 1/4 tsp curry powder
• 1/4 tsp cinnamon
• 1/4 tsp cayenne pepper
• 1 can chickpeas
• 1 cup plain yogurt
• 2 tbsp flour
• 1/2 cup cilantro
• 2 tsp salt

Course Main Dish Cuisine Indian Prep Time 15 minutes Cook Time 40 minutes Servings servings Ingredients Veggie Rice 1 cup spinach 1 cup kale 1/4 cup cilantro 1/4 red onion 3 cloves garlic 2 tbsp olive oil 1 tsp salt 1 1/2 cup rice Chickpea Curry 1 28-oz can diced tomatoes 1 jalapeno 2 tbsp olive oil 1/4 red onion, diced 1/2 inch knob of ginger, grated 3 cloves garlic, minced 1 tbsp coriander seed 1 tbsp cumin 1/2 tsp turmeric 1/4 tsp curry powder 1/4 tsp cinnamon 1/4 tsp cayenne pepper 1 can chickpeas 1 cup plain yogurt 2 tbsp flour 1/2 cup cilantro 2 tsp salt

Instructions

Veggie Rice

1. Add kale, spinach, cilantro, red onion, garlic, olive oil, salt and 1/2 cup water to food processor and blend.
2. Place 1.5 cup rice in pot along with green mixture and 1.25 cups water. Bring to a boil, then cover and reduce heat and simmer until liquid is absorbed, about 15-18 minutes. A layer of green film will form on top of the rice; scrape off what you can and mix the rest in with the rice.

Chickpea Curry

1. Add 1 can of diced tomatoes and jalapeño to a food processor and blend until pureed.
2. Add 2 tbsp olive oil to skillet over medium heat and add diced red onion. Cook for 1-2 minutes, stirring occasionally, and then add the garlic and grated ginger and cook an additional 2 minutes.
3. Next, add the pureed tomato jalapeño mixture along with the chickpeas and spices and stir.
4. Add the plain yogurt along with 2 tbsp of flour and stir well. Reduce heat to a simmer and continue stirring occasionally for 15-20 minutes, until sauce thickens up.
5. Garnish with cilantro and serve alongside veggie rice.

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