Chickpea & Spinach Coconut Curry

Name: Chickpea & Spinach Coconut Curry
Prep time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Indian
Ingredients: 2 15 oz cans chickpea, drained and rinsed; 1.5 cups basmati rice; 1 large onion, finely diced; 4 cloves garlic, minced; 1 tbsp ginger, finely grated; 1 14.5 oz can canned diced tomato; 1 14 oz can canned coconut milk; 2 tsp curry powder; 4 cups spinach, washed and roughly chopped; 1 tbsp vegetable oil

Tender chickpeas and spinach simmer in a mellow coconut curry, served over rice. Drain and rinse the chickpeas well for a fresher-tasting sauce.

35 min in all
15 min hands-on
Serves 4
Easy
Freezes well

Allergen flags

Mustard · Tree nuts · Sulphites

Tonight flags allergens cautiously, from each ingredient. Always check the labels on what you buy.

Ingredients

Chickpea, drained and rinsed2 15 oz cans
Basmati rice1.5 cups
Onion, finely diced1 large
Garlic, minced4 cloves
Ginger, finely grated1 tbsp
Canned diced tomato1 14.5 oz can
Canned coconut milk1 14 oz can
Curry powder2 tsp
Spinach, washed and roughly chopped4 cups
Vegetable oil1 tbsp

Method

1
Prep ingredients
Drain and rinse the chickpeas, finely dice the onion, mince the garlic, and grate the ginger; set out the remaining ingredients on a cutting board.
2
Cook the rice
Rinse the rice and combine it with 450 ml water in a medium saucepan; bring to a boil over high heat, cover, and simmer over low heat without stirring.
17 min
Tip: Let the covered rice stand off the heat briefly if it is still firm.
3
Cook the aromatics
Warm the vegetable oil in a large deep skillet over medium heat; stir the onion, garlic, and ginger often for 4 minutes, then stir in the curry powder.
6 min
4
Simmer the curry
Stir the chickpeas, diced tomato, and coconut milk into the skillet; bring to a simmer over medium heat, then cook over medium-low, stirring occasionally.
12 min
Tip: Mash a few chickpeas against the pan to thicken the sauce if desired.
5
Wilt and serve
Stir the spinach into the skillet over low heat. Taste and adjust with salt and a few grinds of black pepper, then serve over rice.
3 min

Why Tonight would pick this

Ready in 35 minutes, so it fits a busy weeknight.
It freezes well, so nothing goes to waste.
A Indian night to keep the week interesting.

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