Chicken and Vegetable Curry on Brown Rice
Prep time
Cook time
Total time
Recipe type: Entree
Cuisine: Asian
  • Olive or canola oil
  • 1 can chickpeas (rinsed and drained)
  • 1 can diced tomatoes (undrained)
  • 1 chopped pepper
  • 1 medium onion, chopped
  • ¾ cup water
  • 2T curry
  • 1t salt
  • 6oz. bag of baby spinach
  • Roasted peanuts
  1. Start brown rice before cooking the curry
  2. Heat oil in a pan on medium high heat
  3. When hot, add chopped onions and cook for 3 minutes
  4. Add peppers, tomatoes, chickpeas, water, curry and salt and simmer for 20 minutes
  5. Put bag of spinach in with curry and cook for 10 minutes or until spinach is wilted.
  6. Add salt and pepper to taste
  7. Serve over brown rice, top with roasted peanuts and enjoy!
Recipe by Cancer Dietitian at