Golden Chickpea And Spinach Curry With Steamed Rice Recipe

About this recipe

Golden Chickpea and Spinach Curry with Steamed Rice is a hearty Indian dinner recipe that's as delicious as it is nutritious. Perfectly cooked chickpeas and fresh spinach are simmered in a creamy coconut milk gravy infused with aromatic spices like turmeric, garam masala, and cumin. This vibrant dish delivers 16g of protein, making it ideal for muscle recovery and maintaining energy levels. Paired with fluffy steamed rice, this wholesome meal is ready in just 35 minutes, making it perfect for a quick yet satisfying dinner. Whether you're looking for a high-protein vegan option or just a comforting meal, this curry is sure to please!

Ingredients

• - DELI QUINOA/BASMATI RICE 1KG
• 500 g Whole Farm Premium Kabuli Chana (Big Size)
• 1 kg Basmati Rice
• - Kabuli Chana | Big-Sized White Chickpeas | High Protein & Fiber | Ideal For Chole & Salads
• 200 g Spinach (Palak)
• 200 ml Mustard Oil
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 500 g Onion
• 110 g Unpeeled Garlic Cloves
• loose Ginger
• 20 g Turmeric Powder
• - Dhaniya Powder | Freshly Ground Coriander | Citrusy & Fragrant | Pure Spice For Everyday Cooking | No Additives
• - Red Chilli Powder
• 100 g Catch Super Garam Masala
• 250 ml Real Thai Unsweetened Coconut Milk
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Wash and soak the rice for 15 minutes, then cook it in boiling water until tender. Drain and set aside.
2. 2. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
3. 3. Add the chopped onions and sauté until golden brown, stirring occasionally.
4. 4. Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
5. 5. Add turmeric powder, ground coriander, red chili powder, and garam masala, stirring to combine the spices evenly.
6. 6. Mix in the cooked chickpeas and toss them well in the spice mixture to coat evenly.
7. 7. Pour in the coconut milk and water, stirring to create a smooth and creamy curry base.
8. 8. Bring the curry to a gentle simmer, allowing the flavors to meld for about 5 minutes.
9. 9. Add the fresh spinach and cook until wilted, stirring occasionally to blend it into the curry.
10. 10. Season the curry with salt and adjust the spice level if needed by adding more chili powder.
11. 11. Garnish with freshly chopped coriander leaves for a burst of freshness and aroma.
12. 12. Serve the curry hot alongside the steamed rice for a balanced and satisfying meal.