Ingredients & Substitutes

Instructions

1. 1

   Rinse 2 cups of basmati rice thoroughly under cold water, then combine it with 1.5 cups of water and 1 cup of coconut milk in a medium pot and bring to a boil.

2. 2

   Reduce the heat to low, cover the pot tightly, and simmer the rice for 15-20 minutes until all the liquid is absorbed and the rice is tender.

3. 3

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

4. 4

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

5. 5

   Add 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1/2 teaspoon of turmeric powder, and 1/2 teaspoon of red chili powder, stirring constantly for 30 seconds to toast the spices.

6. 6

   Pour in 1 (14.5 ounce) can of undrained diced tomatoes, 2 (15 ounce) cans of rinsed and drained chickpeas, and 1 (13.5 ounce) can of full-fat coconut milk, bringing the mixture to a gentle simmer.

7. 7

   Stir in 5 ounces of fresh spinach and 1/2 teaspoon of garam masala, cooking for 3-5 minutes until the spinach wilts and the curry is heated through.

8. 8

   Season the curry with salt to taste and serve hot alongside the fluffy coconut rice, garnished with fresh chopped cilantro.