Meatless Mondays  |  Posted 07.06.15

Chickpea Curry with Basmati Rice

Chickpea Curry with Basmati Rice

A simple, flavorful and healthy dish - the perfect satisfying, weeknight vegetarian meal.

Serves: 4


  • 1 (3.5 ounce) bag Boil-in-Bag Basmati or Brown Rice
  • 1 Tbsp Canola Oil
  • 1 large Onion, diced
  • 1 1/2 tsp 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 tsp Salt
  • 1/4 cup Chopped Fresh Cilantro


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.

Source: David Turko, Wegmans Chef- Erie