This Greek Yogurt Curry Chickpea Bowl is the kind of dinner that feels like it took effort but really didn't. Warm curried chickpeas meet cool, creamy yogurt over a bed of brown rice, giving you cozy flavor and real staying power. It's a solid weeknight pick when you want something satisfying without a sink full of pans.
About 35 minutes start to finish, mostly hands-off while the rice cooks.
Per serving (makes 2): 474 cal · 25.0g protein · 64.7g carbs · 13.4g fat
Ingredients
- 1 1/2 cups chickpeas
- 1 cup greek yogurt
- 2 cups spinach
- 1 cup brown rice
- 1 tbsp curry powder
- 1/2 cup onion
- 1 tbsp garlic
- 1 tbsp olive oil
Instructions
- Cook brown rice according to package.
- Sauté diced onion and minced garlic in olive oil until soft.
- Add chickpeas and curry powder, stir 3 minutes.
- Fold in spinach until wilted.
- Remove from heat, stir in Greek yogurt.
- Spoon over rice and serve.
Meal prep & storage
Cook the rice and chickpea mixture in a double batch and store them separately in airtight containers for up to 4 days in the fridge. Keep the Greek yogurt off to the side and stir it in after reheating so it stays creamy instead of splitting. Reheat the chickpeas gently on the stovetop with a splash of water, or microwave in 30-second bursts until warmed through.
Swaps
Swap brown rice for quinoa, farro, or cauliflower rice depending on what you have on hand. White beans or lentils work well in place of chickpeas, and rotisserie chicken folds in nicely if you want a meatier bowl. For a dairy-free version, use a thick coconut yogurt, which pairs especially well with the curry powder.
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