Gluten-Free Classic Curry with Rice

Savor the rich, aromatic flavors of this Gluten-Free Classic Curry with Rice, a wholesome and satisfying dish perfect for weeknight dinners or special occasions. Packed with vibrant spices like cumin, coriander, and turmeric, this hearty curry features tender chickpeas, creamy coconut milk, and a hint of zesty lemon juice for a bright finish. Wilted spinach and fresh cilantro add a burst of color and nutrients, while fluffy gluten-free basmati rice makes the perfect companion to soak up every delicious bite. Quick to prepare in under an hour and naturally gluten-free, this recipe caters to diverse dietary needs without skimping on taste. Whether you're a seasoned curry lover or new to the world of Indian-inspired cuisine, this comforting, plant-based meal is sure to become a staple in your kitchen.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 large Onion, chopped
• 3 cloves Garlic cloves, minced
• 1 tablespoon Fresh ginger, minced
• 2 teaspoons Ground cumin
• 2 teaspoons Ground coriander
• 1 teaspoon Turmeric powder
• 0.5 teaspoon Cayenne pepper
• 2 tablespoons Tomato paste
• 1 14-ounce can Canned chopped tomatoes
• 1 13.5-ounce can Coconut milk
• 1 cup Vegetable broth
• 1 15-ounce can Chickpeas, drained and rinsed
• 3 cups Spinach leaves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Lemon juice
• 0.25 cup Fresh cilantro, chopped
• 1.5 cups Gluten-free basmati rice
• 3 cups Water

Directions

Step 1

In a large pot, heat the olive oil over medium heat.

Step 2

Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

Stir in the minced garlic and ginger, cooking for another 2 minutes until fragrant.

Step 4

Add ground cumin, coriander, turmeric, and cayenne pepper. Stir well and toast the spices for 1 minute.

Step 5

Mix in the tomato paste, ensuring it is well incorporated with the spices and onions.

Step 6

Pour in the chopped tomatoes and coconut milk, stirring to combine.

Step 7

Add the vegetable broth and bring the mixture to a simmer.

Step 8

Add the chickpeas to the pot and season with salt and black pepper.

Step 9

Cover and let the curry simmer gently for 20 minutes, stirring occasionally.

Step 10

Rinse the basmati rice under cold water until the water runs clear to remove excess starch.

Step 11

In a pot, bring 3 cups of water to a boil. Add the rice and a pinch of salt.

Step 12

Reduce the heat to low, cover, and cook the rice for 15 minutes or until all the water is absorbed.

Step 13

Remove the rice from heat and let it sit for 5 minutes before fluffing with a fork.

Step 14

Stir the spinach into the curry until wilted, then stir in the lemon juice.

Step 15

Serve the curry over the fluffy gluten-free basmati rice and garnish with fresh cilantro.

Nutrition Facts

Serving size	(2888.5g)

Amount per serving	% Daily Value*
Calories	1809.8

Total Fat 46.8g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 5487.0mg	0%
Total Carbohydrate 297.8g	0%
Dietary Fiber 52.5g	0%
Total Sugars 75.0g
Protein 65.1g	0%

Vitamin D 0IU	0%
Calcium 650.3mg	0%
Iron 27.7mg	0%
Potassium 4271.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.5%

Protein: 13.9%

Carbs: 63.6%