Vegetable and Chickpea Coconut Curry with Basmati Rice

Name: Vegetable and Chickpea Coconut Curry with Basmati Rice
Cook time: 18 min
Yield: 4 servings
Ingredients: 200 g basmati rice rinsed; 375 ml water for rice; 2 g salt divided; 5 ml neutral oil divided; 10 ml neutral oil divided; 150 g yellow onion small dice; 3 clove garlic cloves minced; 10 g fresh ginger grated; 20 g tomato paste none; 6 g curry powder none; 2 g ground cumin none; 1 g ground turmeric none; 7 g salt divided; 0.5 g cayenne pepper optional; 400 ml coconut milk well shaken; 400 g diced tomatoes canned; 400 g chickpeas canned, drained and rinsed; 250 g cauliflower florets bite-size; 120 g carrot thin half-moons; 120 g baby spinach roughly chopped if large; 15 ml lime juice freshly squeezed; 8 g cilantro leaves roughly chopped

A 30-minute vegetarian curry built from pantry chickpeas, basmati rice, onion, garlic, ginger, coconut milk, tomato, and quick-cooking vegetables. The sauce is simmered until lightly thickened, then finished with lime and cilantro for brightness.

By Julienne

Vegetable and Chickpea Coconut Curry with Basmati Rice

Cook time: 18 minutes

Servings: 4

Ingredients

200 g basmati rice rinsed
375 ml water for rice
2 g salt divided
5 ml neutral oil divided
10 ml neutral oil divided
150 g yellow onion small dice
3 clove garlic cloves minced
10 g fresh ginger grated
20 g tomato paste none
6 g curry powder none
2 g ground cumin none
1 g ground turmeric none
7 g salt divided
0.5 g cayenne pepper optional
400 ml coconut milk well shaken
400 g diced tomatoes canned
400 g chickpeas canned, drained and rinsed
250 g cauliflower florets bite-size
120 g carrot thin half-moons
120 g baby spinach roughly chopped if large
15 ml lime juice freshly squeezed
8 g cilantro leaves roughly chopped

Instructions

Start the rice. Combine the rinsed basmati rice, water, 2 g of the salt, and 5 ml of the oil in the medium saucepan. Bring to a boil over high heat, then cover, reduce to low, and cook undisturbed for 12 minutes. The rice is tender and the water is absorbed.
While the rice cooks, heat the remaining 10 ml oil in the large pan over medium heat. Add the onion and cook for 3 minutes, stirring, until it starts to soften. The onion looks glossy and slightly translucent at the edges.
Add the garlic, ginger, tomato paste, curry powder, cumin, turmeric, remaining 7 g salt, and cayenne if using. Cook for 1 minute, stirring constantly, until fragrant and the tomato paste darkens slightly. The spices smell toasted and the paste is brick-red.
Pour in the coconut milk and diced tomatoes, then add the chickpeas, cauliflower, and carrot. Bring to a simmer, then cook for 8 to 10 minutes, stirring once or twice, until the vegetables are tender but not falling apart. The sauce is slightly thickened and the cauliflower can be pierced with a fork with gentle resistance.
Stir in the spinach and cook for 1 minute, just until wilted. Turn off the heat, add the lime juice, and taste for salt. The spinach is wilted and bright green, and the sauce tastes balanced and lightly tangy.
Fluff the rice with a fork. Serve the curry over the rice and finish with the cilantro. Each bowl has fluffy rice beneath a creamy curry with visible chickpeas and tender vegetables.