Ingredients & Substitutes

Instructions

1. 1

   Heat 1 tablespoon of coconut 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 and translucent.

2. 2

   Stir in 3 minced cloves of garlic and 1 inch of grated fresh ginger, cooking for 1 minute until fragrant.

3. 3

   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, toasting the spices for 30 seconds while stirring constantly.

4. 4

   Pour in 1 (14.5 oz) can of undrained diced tomatoes and 1 cup of full-fat coconut milk, bringing the mixture to a gentle simmer and cooking for 10 minutes to allow the flavors to meld.

5. 5

   Add 1 (15 oz) can of rinsed and drained chickpeas and 5 oz of fresh spinach, stirring until the spinach wilts into the curry.

6. 6

   While the curry simmers, combine 1 cup of rinsed basmati rice, 1.5 cups of water, 1/2 cup of coconut milk, and 1/2 teaspoon of salt in a separate saucepan, then bring to a boil, reduce heat to low, cover, and cook for 15 minutes.

7. 7

   Fluff the coconut rice with a fork and season the chickpea curry with salt to taste before serving immediately, garnished with fresh cilantro.