Whoa there! Feeling gloomy and bland? Well how about a little curry for your troubles to spice up your day? Luckily, this Vegan Chickpea Curry and Rice is the perfect healthy meal to do just that!
Surprisingly, the weather has been quite nice all week. I don’t want to jinx it, but it hasn’t snowed all week and the temperatures have been pretty moderate. Maybe that’s why I’ve been super happy and stress free considering the last couple of weeks came with extreme cold weather and heavy snow storms. But no matter how cold it gets or how much snowfall can make driving a nightmare, there will always be delicious food, and delicious food should always equal happiness!
Whenever I’m planning my recipes for the month, I enjoy getting out of my comfort zone by putting classic spins on traditional recipes. Although it’s fun and encouraged to add variety to your diet, sometimes simple is always best, especially if you’re in a time crunch, exhausted after a long day, or just simply craving a quick and easy familiar meal. Seriously guys, this vegan chickpea curry and rice is so quick and easy to put together.
I actually started feeling a little weird after making this recipe because I felt it was so……generic. Not that there’s anything wrong with that, but as I was scooping the curry into the bowl, I was just muttering to myself “geez Val, I’m pretty sure you’ve made something similar not too long ago, don’t be boring!” However, after several tastings and slightly boastful affirmations, I made peace with two things; it’s easy, and it’s delicious! Boom, dia, done. Happy eating everyone!
- 1 can chickpeas, unsalted
- Half a red onion, chopped
- 2 garlic cloves, chopped
- 3 cups chopped baby spinach
- 1 can light coconut milk
- 1 teaspoon curry powder
- 1 teaspoon garam masala
- ½ sea salt
- ½ teaspoon paprika
- 1.5 tablespoons olive oil
- Cooked white rice for serving
- Place a skillet over medium heat and add olive oil. Sautee garlic and red onions until soft and fragrant, about 5 minutes. Add curry powder, garam masala, salt and paprika and chickpeas and stir until the chickpeas are coated in the spices. Add coconut milk and stir mixture. Cover the skillet and let it simmer for about 15 minutes.
- When ready, turn the heat off and add in chopped spinach. Stir the spinach into the curry until it withers. Serve with rice.
