Spiced Chickpea and Spinach Curry with Coconut Rice

Ingredients & Substitutes

Instructions

1. 1

   Rinse 1.5 cups of Basmati rice under cold water until the water runs clear, then combine it with 2 cups of water and 0.5 teaspoon of salt in a medium pot and bring it to a boil.

2. 2

   Reduce heat to low, cover the pot, and cook the rice for 15 minutes until all water is absorbed, then remove it from heat and let it steam, covered, for 10 minutes.

3. 3

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

4. 4

   Add 3 minced garlic cloves and 1 inch of grated fresh ginger to the pot, cooking for 1 minute until fragrant.

5. 5

   Stir in 1 teaspoon of turmeric powder, 1.5 teaspoons of ground cumin, 1.5 teaspoons of ground coriander, 1 teaspoon of garam masala, and 0.5 teaspoon of red chili powder, cooking for 30 seconds until aromatic.

6. 6

   Pour in 1 can (14.5 oz) of diced tomatoes and 2 cans (15 oz each) of drained and rinsed chickpeas, simmering for 5 minutes.

7. 7

   Stir in 1 can (13.5 oz) of coconut milk and 5 ounces of fresh spinach, cooking until the spinach wilts and the curry is heated through, about 5-7 minutes, then season with 0.5 teaspoon of salt.

8. 8

   Fluff the cooked rice with a fork and gently fold in 0.25 cup of toasted coconut flakes before serving the curry alongside the coconut rice.