About this recipe
Chickpeas simmer in a spiced tomato sauce until the pot smells like takeout without the wait. Spinach wilts in at the end for color and greens.
Keep the rice portion modest so the bowl stays under 500 calories. A spoon of Greek yogurt on top cools the spice and adds protein.
This reheats well for lunch. Pack rice and curry separately if you want fluffier grains on day two.
BUILD THE CURRY
Step 1
Heat olive oil in a large deep skillet over medium. Add onion and cook until softened, 5 to 6 minutes.
Step 2
Stir in garlic, ginger, and curry powder. Cook 45 to 60 seconds over medium until fragrant.
Step 3
Add crushed tomatoes, chickpeas, light coconut milk, and salt. Bring to a gentle simmer over medium-high.
SIMMER
Step 4
Reduce heat to medium-low. Simmer gently until the sauce thickens and coats the chickpeas, 12 to 15 minutes. Stir occasionally. Do not boil hard.
Step 5
Fold in spinach and wilt 1 to 2 minutes over medium-low. Taste for salt.
SERVE
Step 6
Spoon over rice. Top each bowl with about 2 tablespoons Greek yogurt. Serve.
Tips
For more protein, add a third can of chickpeas and skip a little rice.
Mild curry powder keeps this family-friendly. Hot paste needs less than two tablespoons.
Swaps
Light coconut milkExtra crushed tomatoes plus 1/4 cup water
Lighter and less rich. Simmer a few minutes longer.
Greek yogurtDairy-free coconut yogurt
Keeps it dairy-free. Slightly sweeter finish.
Equipment
large deep skillet · grater for ginger
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