Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of coconut oil in a large pot or Dutch oven over medium heat. Add 1 large finely chopped onion and sauté for 5-7 minutes until softened and translucent.

2. 2

   Stir in 2 minced cloves of garlic and 1 tablespoon of grated fresh ginger, cooking for 1 minute until fragrant.

3. 3

   Add 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 0.5 teaspoon of turmeric powder, and 0.25 teaspoon of cayenne pepper, stirring for 30 seconds until the spices are aromatic.

4. 4

   Pour in 1 (15-ounce) can of crushed tomatoes, 1 (15-ounce) can of rinsed and drained chickpeas, and 0.5 cup of water or vegetable broth, bringing the mixture to a simmer.

5. 5

   Stir in 1 cup of full-fat coconut milk and 5 ounces of fresh spinach, cooking until the spinach wilts and the curry thickens slightly, about 5-7 minutes. Season the curry with salt to taste.

6. 6

   For the coconut rice, combine 1 cup of rinsed basmati rice, 1.5 cups of water, 0.5 cup of full-fat coconut milk, and 0.5 teaspoon of salt in a separate medium saucepan. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the rice is tender.

7. 7

   Fluff the cooked coconut rice with a fork and serve immediately alongside the Spiced Chickpea and Spinach Curry.