Chickpea and Spinach Curry with Coconut Rice

Instructions

1. 1Rinse the 1 cup of Basmati rice. Add the rinsed rice to a medium saucepan with 2 cups of Vegetable broth and 1/4 cup of Coconut flakes. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the saucepan tightly, and simmer for 15 minutes, or until the rice is tender and all the liquid has been absorbed. Remove the saucepan from the heat and let it sit, covered, for 5 minutes. Fluff the rice gently with a fork.
2. 2While the rice is cooking, heat 2 tablespoons of Olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the 1 medium Onion, chopped into 1.27 cm pieces, and sauté for 5 minutes, or until the onion is softened and translucent.
3. 3Add the 4 cloves of Garlic, minced, and the 2.54 cm of fresh Ginger, grated, to the pot. Cook for 1 minute, stirring constantly, until the garlic and ginger are fragrant.
4. 4Stir in the 2 tablespoons of Curry powder, 1 teaspoon of Turmeric powder, 1 teaspoon of Cumin powder, and 1/2 teaspoon of Garam masala. Cook for 1 minute, stirring constantly, until the spices are very fragrant.
5. 5Pour in the 1 can of Diced tomatoes (undrained) and 1 can of full-fat Coconut milk. Stir to combine, bring the mixture to a gentle simmer over medium heat (176.7°C / 175°C), then reduce the heat to low, cover, and cook for 10 minutes, stirring occasionally.
6. 6Add the 2 cans of Chickpeas (drained) and about 285 g of fresh Spinach to the pot. Stir everything together and cook for 5 minutes, or until the spinach has wilted completely.
7. 7Season the curry with Salt and Pepper to your liking. Stir well to distribute the seasoning.
8. 8Serve the chickpea and spinach curry spooned over the prepared coconut rice.

Related Guides