Quick Coconut Curry with Chickpeas

Name: Quick Coconut Curry with Chickpeas
Cook time: 20 min
Yield: 2 servings
Ingredients: 140 g basmati rice rinsed; 330 ml water for rice; 2 g fine salt divided; 15 ml neutral oil divided; 120 g yellow onion finely diced; 12 g garlic minced; 10 g fresh ginger finely grated; 2 g ground cumin none; 1 g ground turmeric none; 2 g ground coriander none; 1 g red chili flakes none; 4 g fine salt divided; 20 g tomato paste none; 200 g canned diced tomatoes with juices; 400 ml full-fat coconut milk shaken; 260 g canned chickpeas drained and rinsed; 60 g baby spinach washed; 5 ml neutral oil divided; 15 ml lime juice freshly squeezed; 6 g fresh cilantro roughly chopped

A weeknight chickpea curry built by blooming spices in oil, simmering tomatoes and coconut milk into a creamy sauce, and folding in spinach at the end. Served with basmati rice for a complete 30-minute main.

By Julienne

Cook time: 20 minutes

Servings: 2

Ingredients

140 g basmati rice rinsed
330 ml water for rice
2 g fine salt divided
15 ml neutral oil divided
120 g yellow onion finely diced
12 g garlic minced
10 g fresh ginger finely grated
2 g ground cumin none
1 g ground turmeric none
2 g ground coriander none
1 g red chili flakes none
4 g fine salt divided
20 g tomato paste none
200 g canned diced tomatoes with juices
400 ml full-fat coconut milk shaken
260 g canned chickpeas drained and rinsed
60 g baby spinach washed
5 ml neutral oil divided
15 ml lime juice freshly squeezed
6 g fresh cilantro roughly chopped

Instructions

Put the rice, water, and 2 g salt into a medium pot. Bring to a boil over high heat, then cover, reduce to low, and simmer until the water is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand covered for 5 minutes. Rice is tender, fluffy, and the pot shows no standing water.
While the rice cooks, heat 15 ml oil in the saucepan over medium heat. Add the onion and cook, stirring often, until softened and lightly translucent, about 4 minutes. Onion is softened but not browned.
Add the garlic, ginger, cumin, turmeric, coriander, chili flakes if using, and the remaining 4 g salt. Cook for 30 seconds, stirring constantly, until fragrant. The spices smell toasted and aromatic, with no raw garlic smell.
Stir in the tomato paste and cook for 1 minute to darken slightly, then add the tomatoes and coconut milk. Scrape up any browned bits from the pan and bring the sauce to a gentle simmer. The sauce looks cohesive and lightly thickened at the edges.
Add the chickpeas and simmer uncovered for 6 to 8 minutes, stirring occasionally, until the sauce thickens enough to coat a spoon. Fold in the spinach and remaining 5 ml oil, cooking just until the leaves wilt, about 1 minute. Chickpeas are hot throughout, sauce is creamy, and spinach has wilted but stays green.
Off the heat, stir in the lime juice. Taste and adjust with a pinch more salt only if needed. Fluff the rice and serve the curry over it, topped with cilantro if using. The finished curry tastes bright, creamy, and balanced; rice is separate and tender.