Ingredients & Substitutes

Instructions

1. 1

   Rinse 1 cup of Basmati rice thoroughly, then combine it with 1.5 cups of water and half of the 400ml can of coconut milk in a medium saucepan, bringing it to a boil before reducing the heat to low, covering, and simmering for 15-18 minutes until the liquid is absorbed.

2. 2

   Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat, then add 1 large finely chopped yellow onion and cook for 5-7 minutes until softened and translucent.

3. 3

   Stir in 4 minced garlic cloves and 1 inch of grated fresh ginger to the pot, cooking for an additional 1 minute until fragrant.

4. 4

   Add 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 0.5 teaspoon of turmeric powder, and 0.5 teaspoon of red chili powder to the pot, toasting the spices for 30 seconds until aromatic.

5. 5

   Pour in 1 can of diced tomatoes along with their juice, 1 can of drained and rinsed chickpeas, 1 cup of vegetable broth, and the remaining half of the 400ml can of coconut milk, bringing the mixture to a gentle simmer and cooking for 15 minutes to allow flavors to meld.

6. 6

   Stir in 5 ounces of fresh spinach and 1 teaspoon of salt, continuing to cook for 2-3 minutes until the spinach wilts completely.

7. 7

   Serve the aromatic chickpea and spinach curry hot over the prepared coconut Basmati rice.