Chickpea and Spinach Curry with Basmati Rice and Cucumber Mint Raita
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Bhumika pardeshi
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This Chickpea and Spinach Curry with Basmati Rice and Cucumber Mint Raita is a flavorful, vegetarian-friendly meal that comes together in about 45 minutes. Start by cooking the basmati rice, then make the refreshing cucumber raita. Next, sauté the aromatic onions and garlic, and simmer the chickpeas in a fragrant coconut milk curry. Wilt in the spinach for a pop of color and nutrition. Serve the curry over the fluffy rice, topped with the cooling raita. A satisfying and nourishing dinner that the whole family will enjoy!
Meat, Eggs, & Dairy
- 1 cup plain Greek yogurt
Fresh Produce & Herbs
- 1 whole cucumber
- 1 cup fresh mint leaves
- 1 bag baby spinach
- 1 medium onion
Seasonings & Spices
- 3 cloves garlic
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
Pantry Items
- 2 cups basmati rice
- 2 cans chickpeas
- 1 can coconut milk
- 2 tablespoons olive oil
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