Quick and Easy Chickpea Curry

For my first post, though it is not explicitly related to yoga, I wanted to share the recipe for a dish I made for dinner just a couple of nights ago. I have been vegan now for about two and a half years, and my veganism is inextricably linked with my yoga practice and study of Buddhism due to the tenet of nonviolence that is central to each. So, in addition to sharing articles on yoga and Buddhism here, I also want to occasionally share recipes of mine, in case you are interested in veganism or maybe want to participate in some meatless Mondays.

Curries are one of my favorite dishes to make when the weather starts to turn cold. They’re easy to make and the ingredient combinations are endless! This chickpea curry is modeled off of chana masala, a traditional Indian curry dish, but the addition of coconut milk in this recipe adds a fun twist and a creamy taste to this vegan staple.

chana_masala2


Quick & Easy Chickpea Curry

  • Servings: 10-12
  • Time: 30 mins
  • Print

A quick and easy curry with a creamy texture perfect for cold weather.


Ingredients

  • 2 cups dry brown rice
  • 1/4-1/2 red onion, diced
  • 2 cloves garlic, minced
  • 2-15.5 oz cans chickpeas
  • 1-14.5 oz can diced tomatoes
  • 1-28 oz can crushed tomatoes
  • 1-13.5 oz can coconut milk
  • 2-5 oz bags baby spinach
  • 1 tsp red pepper flakes
  • 1 tsp cumin
  • 1 tsp ginger
  • 1/2 tsp cinnamon
  • 1 tsp paprika
  • 1 tbsp tumeric
  • 2 tsp garam masala (optional)
  • salt and pepper to taste

Directions

  1. Combine rice with 4 cups of water and a little salt and bring to a boil. Turn down to simmer and cook until all water evaporates, about 30-40 minutes.
  2. While rice is cooking, dice red onion and mince garlic. Heat coconut oil in a large pot until hot and sauté onions in oil until soft, about 4 minutes.
  3. Drain chickpeas. Once onions are soft, add chickpeas to pot along with minced garlic and all spices except salt. Sauté until chickpeas are warm and evenly coated in spices, about 5 minutes.
  4. Add diced and crushed tomatoes to pot. Stir to combine, then bring to a simmer. Simmer for 5 minutes.
  5. Add coconut milk to pot. Stir to combine, bring back to a simmer, and cook 5 minutes more.
  6. Add salt to taste. With heat still on, stir in both bags of spinach until spinach wilts, then immediately remove from heat.
  7. Serve with rice and extra salt. Enjoy!


This recipe makes a very large quantity of food. It is perfect for batch cooking and eating throughout the week. You can even freeze it for later!

Nutrition information is approximate and includes rice. It is based on 12 servings.


nutritionlabel


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s