Chickpea Curry with Basmati Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (3.5-ounce) bag boil-in-bag basmati or brown rice |
1 tablespoon canola oil |
1 large onion, diced |
1 1/2 teaspoons garam masala |
2 (15-ounce) cans chickpeas, rinsed and drained |
1 (15-ounce) can unsalted crushed tomatoes |
1 (6-ounce) package fresh baby spinach |
1/2 cup plain 2% greek yogurt |
1/2 teaspoon salt |
1/4 cup chopped fresh cilantro |
Directions:
1. Cook rice according to package directions; drain.
2. While rice cooks, heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 5 minutes or until tender, stirring frequently. Stir in garam masala; cook 30 seconds, stirring constantly. Add chickpeas, tomatoes, and spinach; cook 2 minutes or until spinach wilts, stirring occasionally. Remove from heat; stir in yogurt and salt. Sprinkle with cilantro. Serve over rice.
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