Spinach and Chickpea Curry (Saag Chana) with Coconut Rice

Ingredients

• 10 oz Spinach
• 15 oz Canned Chickpeas
• 1 can Coconut Milk
• 1 medium Onion
• 3 cloves Garlic
• 1 inch Ginger
• 2 tbsp Tomato Paste
• 2 tsp Garam Masala
• 1/2 tsp Turmeric
• 1 tsp Cumin
• 2 tbsp Coconut Oil
• 1 cup Basmati Rice
• 1/4 cup Unsweetened Coconut Flakes

Instructions

1. 1Place a large heavy-bottomed pot over medium heat (325°F / 163°C). Add the 2 tablespoons of coconut oil. Once the oil is shimmering, add the 1 medium onion, cut into 1/2-inch pieces, and cook, stirring occasionally, until the onion is golden brown, about 8-10 minutes.
2. 2Add the 3 cloves of garlic, minced, and the 1 inch of ginger, grated. Cook, stirring constantly, until fragrant, about 1 minute.
3. 3Stir in the 2 tablespoons of tomato paste, 2 teaspoons of garam masala, 1/2 teaspoon of turmeric, and 1 teaspoon of cumin. Cook, stirring constantly, for 1 minute until the spices are fragrant.
4. 4Add the 10 ounces of spinach to the pot. Stir gently and cook until the spinach has wilted down, about 5 minutes.
5. 5Pour in the 1 can of coconut milk and add the 15 ounces of canned chickpeas (drained and rinsed). Bring the mixture to a gentle simmer, then reduce the heat to medium-low (300°F / 149°C). Let it simmer, stirring occasionally, for 20 minutes, allowing the flavors to meld and the sauce to thicken slightly.
6. 6While the curry simmers, prepare the coconut rice. In a medium saucepan, combine the 1 cup of basmati rice with 2 cups of water and 1/4 cup of unsweetened coconut flakes. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-18 minutes, or until the water is absorbed and the rice is tender. Let the rice stand, covered, for 5 minutes off the heat.
7. 7Serve the Saag Chana hot over the prepared coconut rice.

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