Chickpea and Spinach Curry with Coconut Milk

Name: Chickpea and Spinach Curry with Coconut Milk
Cook time: 18 min
Yield: 4 servings
Ingredients: 200 g basmati rice rinsed; 360 ml water for rice; 2 g salt for rice; 15 ml neutral oil divided; 150 g yellow onion finely chopped; 1 g salt for curry; 12 g garlic minced; 10 g fresh ginger minced; 6 g curry powder; 3 g ground cumin; 2 g ground turmeric; 1 g red pepper flakes; 30 g tomato paste; 400 g canned diced tomatoes undrained; 400 ml coconut milk full-fat; 480 g canned chickpeas drained and rinsed; 120 ml water for curry; 3 g salt for curry; 120 g fresh spinach large leaves if needed; 15 ml lemon juice freshly squeezed; 8 g cilantro chopped; 2 g cilantro leaves for serving; 15 ml neutral oil divided

A weeknight curry that builds flavor by blooming spices in oil, then simmering chickpeas and spinach in a tomato-coconut sauce. It is finished with lemon for brightness and served with rice as the essential accompaniment.

By Julienne

Chickpea and Spinach Curry with Coconut Milk

Cook time: 18 minutes

Servings: 4

Ingredients

200 g basmati rice rinsed
360 ml water for rice
2 g salt for rice
15 ml neutral oil divided
150 g yellow onion finely chopped
1 g salt for curry
12 g garlic minced
10 g fresh ginger minced
6 g curry powder
3 g ground cumin
2 g ground turmeric
1 g red pepper flakes
30 g tomato paste
400 g canned diced tomatoes undrained
400 ml coconut milk full-fat
480 g canned chickpeas drained and rinsed
120 ml water for curry
3 g salt for curry
120 g fresh spinach large leaves if needed
15 ml lemon juice freshly squeezed
8 g cilantro chopped
2 g cilantro leaves for serving
15 ml neutral oil divided

Instructions

Start the rice: combine the rinsed basmati rice, water for rice, and salt for rice in the saucepan. Bring to a boil over high heat, then cover, reduce to low, and cook until the water is absorbed. The rice is tender and the surface looks dry, 12 to 14 minutes.
While the rice cooks, heat the neutral oil in the skillet over medium heat. Add the onion with a pinch of the curry salt and cook, stirring, until softened and lightly golden at the edges. The onion is translucent and starting to brown, about 4 minutes.
Add the garlic and ginger and cook briefly, then stir in the curry powder, cumin, turmeric, and optional red pepper flakes. Cook just until fragrant, then add the tomato paste and cook for 30 seconds. The spices smell toasted and the paste darkens slightly, about 1 minute.
Add the diced tomatoes, coconut milk, chickpeas, water for curry, and remaining curry salt. Stir well and bring to a gentle simmer. The sauce is evenly combined and lightly bubbling at the edges.
Simmer uncovered, stirring occasionally, until the sauce thickens slightly and the chickpeas are hot throughout. Fold in the spinach in handfuls until just wilted. The spinach is wilted but still bright green and the curry coats a spoon, 4 to 5 minutes.
Turn off the heat and stir in the lemon juice. Taste and adjust with a little more salt only if needed. Serve the curry over the rice and finish with optional cilantro. The curry tastes balanced and the rice is tender; the dish is ready to serve.