Easy Chickpea Curry Dinner (see note: easy to prepare vegan)

easy-indian-chickpea-curry2

Chickpea Curry Dinner is Gluten Free and can be vegan with just one simple change. To keep this Chickpea Curry dairy-free… just replace yogurt with a mild and low-fat Coconut Milk. 

Vegan, Gluten Free, or just on tight schedule…you can enjoy a little bit of Indian comfort without a side dish of guilt… in just 25 minutes!

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 (Look for garam masala–an Indian blend–in the spice aisle; Spice Islands and McCormick make it)
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.

SHOPPING LIST:  EASY CHICKPEA CURRY WITH BASMATI RICE

1 (3.5-ounce) bag boil-in-bag basmati or brown rice
 canola oil
large onion
 garam masala (Look for garam masala–an Indian blend–in the spice aisle; Spice Islands and McCormick make it)
2 (15-ounce) cans chickpeas
1 (15-ounce) can crushed tomatoes
1 (6-ounce) package fresh baby spinach
1/2 cup plain 2% Greek yogurt
 salt
 fresh cilantro
NOTE:  To prepare this vegan,just replace yogurt with a mild and low-fat Coconut Milk. 
Source:  Cooking Light January 2013

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