Description
A rich and creamy coconut-based chickpea curry, loaded with tender spinach and served over fluffy jasmine rice. Perfect for a comforting and nutritious weeknight dinner.
Ingredients
Scale
For the Crust:
- 1 tbsp coconut oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric
- 1/2 tsp cayenne pepper (optional)
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) full-fat coconut milk
- 4 cups fresh spinach
- Salt to taste
- 1 cup jasmine rice
- 1 3/4 cups water
- Fresh cilantro for garnish
Instructions
1. Prepare the Crust:
- Rinse the jasmine rice in a fine-mesh sieve. In a small saucepan, bring water and a pinch of salt to a boil. Add rice, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
- While rice cooks, heat coconut oil in a large skillet or Dutch oven over medium heat. Add onion and cook until translucent, about 5 minutes. Stir in garlic and ginger, cook 1 minute more.
- Add cumin, coriander, turmeric, and cayenne (if using). Cook, stirring constantly, for 30 seconds until fragrant.
- Pour in diced tomatoes (with their juices), chickpeas, and coconut milk. Stir well to combine. Bring to a simmer, then reduce heat to medium-low. Let curry simmer for 15–20 minutes, stirring occasionally, until slightly thickened.
- Add spinach in handfuls, stirring until wilted. Cook for 2–3 minutes more. Season with salt to taste.
- Serve the curry over steamed jasmine rice, garnished with fresh cilantro.
Notes
You can customize the seasonings to taste. For extra protein, add cooked chicken or tofu. To make it vegan, ensure the rice is plain (jasmine rice is naturally vegan).