15-Minute Coconut Chickpea Curry

Pantry-hero curry — chickpeas simmered in coconut milk, tomato, and garam masala over rice.

💪 Where's the protein? Right here — 18g

Chickpeas (13g)
Brown rice (5g)

🍃 Sugar-Free Option

No added sweeteners in this recipe — it's sugar-free as written. Any sugars in the nutrition panel come from whole vegetables, grains, and fruit only.

Ingredients (all organic)

✓Chickpeas, 1.25 cups
✓Coconut milk (light), 3/4 cup
✓Crushed tomatoes, 3/4 cup
✓Garam masala, 1.5 tsp
✓Onion, 1/2
✓Garlic + ginger, 1 tbsp
✓Baby spinach, 2 cups
✓Cooked brown rice, 3/4 cup

Dotted ⓘ ingredients have photos and store locations in the field guide.

How to Prep

1Sauté onion, garlic, ginger; bloom garam masala.
2Add chickpeas, tomatoes, coconut milk; simmer 8 minutes.
3Wilt in spinach.
4Serve over rice.

🔪 Starting from raw? The basics (2)

Chickpeas: canned or from dry

Canned works everywhere — one 15-oz can, drained and rinsed, is about 1½ cups. From dry: soak overnight, then simmer 60–90 minutes until creamy inside (1 cup dry makes about 3 cups).

Cooking brown rice

1 cup dry + 2 cups water, pinch of salt: bring to a boil, cover, simmer low 40–45 minutes, rest 10 off heat. Makes about 3 cups. Freezes well in portions.

#15-minute#one-pot#gluten-free#freezer-friendly