Spiced Chickpea & Spinach Curry

A hearty, plant-based Indian curry offers low-calorie, high-fiber comfort while keeping blood sugar steady.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse (1 cup brown basmati rice) under cold water until the water runs clear.

Step 2

In a saucepan combine the rice with (1 1/2 cups water) and a pinch of salt; bring to a boil, reduce heat, cover, and simmer for about 20 minutes until tender.

Step 3

While the rice cooks, heat (1 tablespoon olive oil) in a skillet over medium heat.

Step 4

Add (1 small onion, diced) and sauté for 3 minutes until softened.

Step 5

Stir in (2 cloves garlic, minced) and (1 teaspoon fresh ginger, minced); cook 1 minute.

Step 6

Sprinkle (1 teaspoon ground cumin), (1 teaspoon ground coriander), (1/2 teaspoon turmeric), (1/2 teaspoon garam masala), and (1/4 teaspoon cayenne pepper) and stir for 30 seconds to toast the spices.

Step 7

Add (1 cup diced tomatoes) and (1/2 cup low-sodium vegetable broth); bring to a gentle simmer.

Step 8

Fold in (1 (15-ounce) can chickpeas, drained and rinsed) and simmer for 5 minutes.

Step 9

Stir in (3 cups fresh spinach) and cook until wilted, about 2 minutes; season with salt and black pepper to taste.

Step 10

Remove from heat and garnish with (fresh cilantro, chopped) if desired; serve with lemon wedges on the side.

Step 11

Plate the curry beside a serving of the cooked brown basmati rice.