Ingredients & Substitutes

Instructions

1. 1

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

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

4. 4

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

5. 5

   Stir in 5 ounces of fresh spinach and 1 teaspoon of salt, cooking for 5-7 minutes until the spinach has wilted and the curry has slightly thickened.

6. 6

   For the coconut rice, combine 1.5 cups of basmati rice, 1 cup of water, 1/2 cup of full-fat coconut milk, and 1/4 teaspoon of salt in a separate medium saucepan, bring to a boil, then reduce heat to low, cover, and cook for 15 minutes.

7. 7

   Fluff the cooked coconut rice with a fork and serve immediately alongside the hot spiced chickpea and spinach curry.