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Recipe: Chickpea curry over brown rice (8.14.14)

Posted at 11:48 AM, Aug 14, 2014
and last updated 2014-08-14 14:06:59-04

It does not have to be Monday to choose to take a day off meat or go meatless.

That can be any day of the week and today happens to be "heart healthy" day here.

Chickpea Curry over Brown Rice

  • 1 cup long grain brown rice
  • 1 tablespoon canola oil
  • 1 large onion, diced
  • 1 1/2 teaspoons garam masala
  • 1/2 teaspoon yellow curry powder
  • 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
  • 1/4 cup chopped fresh cilantro
  • No Salt Seasoning, to taste

Cook rice according to package directions; drain.

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 and curry powder; 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 no salt seasoning.

Sprinkle with cilantro and serve over rice.

Sponsored by Intermountain Heart Institute