Steps

1. 1

   Rinse the basmati rice under cold water until water runs clear. Combine rice and 3 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes.

2. 2

   Heat coconut oil in a large skillet over medium heat. Add chopped onion and sauté for 5 minutes until translucent and fragrant.

3. 3

   Add minced garlic and grated ginger to the skillet. Cook for 1 minute, stirring frequently to avoid burning.

4. 4

   Stir in ground turmeric, cumin, coriander, and red chili powder. Cook spices for 1 minute to release their aromas.

5. 5

   Add canned diced tomatoes with their juice to the skillet. Cook for 5 minutes, stirring occasionally, until the mixture thickens slightly.

6. 6

   Add drained chickpeas and coconut milk to the skillet. Stir well and bring to a gentle simmer. Cook for 10 minutes, allowing flavors to meld and sauce to thicken.

7. 7

   Add the chopped fresh spinach to the curry. Stir until spinach wilts, about 2-3 minutes. Season with salt to taste.

8. 8

   Serve the chickpea and spinach coconut curry hot over the cooked basmati rice. Garnish with chopped fresh cilantro before serving.

Tips from the chef

• For a thicker curry, simmer uncovered for a few extra minutes to reduce the sauce.

• Adjust the red chili powder to control the heat level according to your preference.

• Use fresh spices when possible for the best flavor impact.

• Rinsing the rice removes excess starch and helps achieve fluffy cooked grains.

• If coconut milk separates, stir well before measuring to combine the cream and liquid parts evenly.