Curious about meatless main dishes but worried they won't be delicious and filling? This Spicy Tomato Chickpea Curry recipe makes super-satisfying bowls full of spicy, hearty comfort. The flavors of curry and coconut milk blend perfectly with the Campbell’s® Condensed Spicy Tomato Soup to create a full-flavored dish that tastes like it has been simmering all day. Lots of veggies like cauliflower, bell pepper and spinach simmer with chickpeas in the richly-spiced sauce. Serve over hot white rice and try a dollop of plain yogurt on top!
Step 1
Cook the rice according to the package directions. While the rice is cooking, heat the oil in a 6-quart saucepot over medium heat. Add the onion and cook for 3 minutes, stirring occasionally.
Step 2
Add the cauliflower, red pepper and curry powder and cook for 3 minutes, stirring often. Season with salt.
Step 3
Increase the heat to high. Stir in the soup, coconut milk and chickpeas and heat to a boil. Reduce the heat to medium. Cook for 8 minutes or until the vegetables are tender.
Step 4
Add the spinach and cook until just wilted. Season to taste with salt and pepper. Serve over the rice, sprinkled with chopped fresh cilantro, if desired.
Calories | 564 | |
Total Fat | 16 | g |
Sat. Fat | 6 | g |
Trans Fat | 0 | g |
Cholesterol | 0 | mg |
Sodium | 599 | mg |
Total Carb | 87 | g |
Dietary Fiber | 13 | g |
Sugar | 14 | g |
Protein | 15 | g |
Vitamin D | 0 | %DV |
Calcium | 9 | %DV |
Iron | 25 | %DV |
Potassium | 13 | %DV |
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.