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 2 cloves of minced 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, 1/2 teaspoon of turmeric powder, and 1/4 teaspoon of cayenne pepper, stirring for 30 seconds to toast the spices.

4. 4

   Pour in 1 (14.5 ounce) can of undrained diced tomatoes and 1 (15 ounce) can of rinsed and drained chickpeas, bringing the mixture to a simmer and cooking for 10 minutes to allow the flavors to meld.

5. 5

   Stir in 1 (13.5 ounce) can of full-fat coconut milk and 5 ounces of fresh spinach, continuing to simmer for another 5 minutes until the spinach is wilted and the curry has slightly thickened.

6. 6

   Season the curry with salt to taste and stir in 1/2 cup of fresh chopped cilantro just before serving.

7. 7

   For the coconut rice, combine 1 cup of basmati rice, 1.5 cups of water, 1/2 cup of coconut milk, and 1/4 teaspoon of salt in a medium saucepan, bring to a boil, then reduce heat to low, cover, and cook for 15 minutes, then let stand for 5 minutes before fluffing with a fork.