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This dairy-free, Chickpea & Spinach Curry is not only simple and easy to make, but it’s tastebud tantalizingly delicious and oh so hearty!
When cold, wet and dreary weather forced us indoors during the winter of 2003, my then 5-year-old daughter and I started a “cold-weather” tradition. We would wake up most Saturday mornings, and (even before we brushed out teeth) we’d start the process of bread making. My daughter would help me pick a recipe for a new type of bread and we’d spend a good part of the morning measuring, mixing and kneading (and in her case, bathing in) the ingredients to our latest venture. And, when that loaf emerged from the oven – ahh – the look on her face of pride and accomplishment, why it was simply priceless!
However, as she got older and soccer and Tae Kwon Do and homework began to fill our weekends, our little cold-weather tradition was set aside. We’d talk about it fondly from time to time, but that was it. Then, voila, senior year happened on us this year and things seemed to have changed. Instead of just talking about our cooking soirees of long ago, my daughter started bugging me to let her help with our next meal.
So, I did one better, instead of just having her help, I decided to play supervisor and guide her on some of the basics of curry making so when she is off on her own, she can whip up a couple of easy curries that will last for days! Most of the curries I make, start off with a standard base of onions, ginger, and garlic sauteed together. For a super simple curry, I add a can of tomato paste and a can of coconut milk to the onion, garlic, and ginger. I vary the spices I use, opting for a mix of coriander, cumin, turmeric, garam masala and/or paprika usually. Then I throw in whatever veggies I fancy and voila – curry in a hurry becomes a reality!
The first curry she made all on her own was an Egg Curry that I posted on Instagram not too long ago. Her second was this Chickpea & Spinach Curry!
Since we had picked up some packages of Uncle Ben’s Ready Rice from Walmart over the weekend, she suggested we enjoy our quick and easy Chickpea & Spinach Curry with a package of even quicker and even easier, Uncle Ben’s Long Grain & Wild Ready Rice. On crazy busy nights, when I manage to find a container with leftover curry in the fridge, I’m so glad to open my pantry and find a package or two of Uncle Ben’s Ready Rice on hand to enjoy it with.
Now when you shop at Walmart, you can get Uncle Ben’s Ready Rice at $0.75 off by taking advantage of this Ibotta offer!
For a chance to win 1 of 5, $15,000 prices for your family + a $30,000 cafeteria makeover for your kid’s school, please check out and enter The Ben’s Beginners Program and Contest now!
Do you remember the first thing you ever made entirely by yourself?
For me, it was spaghetti and meat sauce and my eat-almost-anything-gladly dad ended up suggesting we order pizza…
Easy Chickpea & Spinach Curry
- 2 tablespoons Coconut Oil or oil of your choice
- 1 medium yellow onion - chopped
- 3 cloves garlic - chopped
- 2 teaspoons freshly grated ginger
- 1 can coconut milk
- 1 6 oz can tomato paste
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- 2 cans chickpeas drained
- 2 cups spinach
- Salt and pepper to taste
- parsley/chilies to garnish optional
- Add oil to a pan and saute onion in it for about 10-12 minutes till slightly caramelized (the more caramelization, the deeper the taste/flavors)
- Add in the garlic and ginger and saute a couple of minutes
- Add in the coconut milk
- Then add in the tomato paste and spices and mix well till all ingredients are well incorporated
- Then add in the chickpeas and spinach
- Take off the heat as soon as the spinach starts to wilt
- Garnish with parsley/chilies and enjoy with your favorite Uncle Ben's Ready Rice!