Steps
- 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
Heat coconut oil in a large skillet over medium heat. Add chopped onion and sauté for 5 minutes until translucent and fragrant.
- 3
Add minced garlic and grated ginger to the skillet. Cook for 1 minute, stirring frequently to avoid burning.
- 4
Stir in ground turmeric, cumin, coriander, and red chili powder. Cook spices for 1 minute to release their aromas.
- 5
Add canned diced tomatoes with their juice to the skillet. Cook for 5 minutes, stirring occasionally, until the mixture thickens slightly.
- 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
Add the chopped fresh spinach to the curry. Stir until spinach wilts, about 2-3 minutes. Season with salt to taste.
- 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.
Ingredients
- 1.5 cup basmati rice (uncooked)
- 3 cups water (for cooking rice)
- 2 tbsp coconut oil
- 1 medium yellow onion (finely chopped)
- 4 whole garlic cloves (minced)
- 1 tbsp fresh ginger (grated)
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp red chili powder (adjust to taste)
- 1 cup canned diced tomatoes (with juice)
- 1.5 cups canned chickpeas (drained and rinsed)
- 1 cup full-fat coconut milk
- 4 cups fresh spinach (packed, roughly chopped)
- 1 tsp salt (or to taste)
- 0.25 cup fresh cilantro (chopped, for garnish)
Nutrition
(per serving)
Calories
603
Protein
14.2 g
Carbs
83.2 g
Fat
23.8 g