Creamy Chickpea Spinach Coconut Curry with Basmati Rice

Name: Creamy Chickpea Spinach Coconut Curry with Basmati Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: Indian-inspired
Ingredients: 140 g basmati rice (Rinse until the water runs mostly clear for fluffier grains.); 300 ml water (For cooking the rice.); to taste fine salt (Use a small pinch in the rice and more to season the curry as needed.); 15 ml neutral oil (Sunflower or rapeseed oil both work well.); 150 g onion (Finely diced.); 3 cloves garlic (Finely chopped or grated.); 15 g fresh ginger (Peeled and finely grated.); 12 g curry powder (A mild curry powder is easiest for beginners. If using a hot blend, start with 8g.); 400 g chopped tomatoes (Tinned chopped tomatoes.); 400 g chickpeas (Drain and rinse well. About 240g drained weight.); 250 ml coconut milk (Use full-fat for the creamiest sauce. Light coconut milk works but the curry will be thinner.); 120 g baby spinach (Baby spinach is widely available year-round. In late April, local spinach is often coming into season. Roughly chop only if the leaves are large.); to taste black pepper (Freshly ground if possible.)

Chickpeas simmer in a spiced tomato and coconut sauce until rich and spoonable. Baby spinach wilts in at the end for a fast dinner served over fluffy basmati rice.

35 mineasyServes 2Indian-inspired

Estimated nutrition

690cal

Per serving

18g

Protein

80g

Carbs

32g

Fat

Fiber 14gSugar 11gSodium 780mg

Estimate only. Actual values vary with brands, portions, and substitutions.

Cook this for

servings, with ingredients and method scaled together

Ingredients

Method

01
Rinse 140 g basmati rice basmati rice in cold water for 30 to 60 seconds, until the water looks less cloudy and the grains feel loose, not sticky.
Tip · Rinsing washes off extra starch, which helps the rice cook up fluffy instead of clumping together.
02
Cook the rice with 300 ml water water and a small pinch of salt in a saucepan on induction setting 7, about 95 to 100°C (203 to 212°F), until it reaches a steady simmer with small bubbles, 2 to 3 minutes.
Tip · Starting at a full simmer heats the grains evenly before you turn the heat down to finish gently.
03
Cover the rice, reduce to induction setting 2, about 90°C (194°F), and cook for 10 to 12 minutes until the water is absorbed and small steam holes appear on top.
Tip · Low heat lets the rice absorb water without scorching the base of the pan.
04
Turn off the heat and let the rice stand, covered, for 5 minutes until the grains feel tender and separate when nudged with a fork.
Tip · Resting finishes the cooking with trapped steam, so the rice stays fluffy.
05
Heat 15 ml neutral oil in a large frying pan or sauté pan on induction setting 6, about 180°C (356°F), for 1 minute until it looks fluid and shimmers lightly.
Tip · Preheating the oil helps the onion soften evenly and keeps it from soaking up too much fat.
06
Cook the 150 g onion onion with a small pinch of salt for 4 to 5 minutes, stirring often, until it looks soft and glossy and you hear a gentle sizzle, not a harsh crackle.
Tip · Softening the onion first builds sweetness, which balances the tomatoes and spices later.
07
Stir in 3 cloves garlic, 15 g fresh ginger, and 12 g curry powder for 30 to 60 seconds, until the pan smells fragrant and the spices darken slightly without catching.
Tip · A short fry wakes up garlic, ginger, and spices so the curry tastes deeper and less raw.
08
Add 400 g chopped tomatoes and scrape the base of the pan for 4 to 5 minutes, until the sauce thickens a little and the oil stops looking separated around the edges.
Tip · Cooking the tomatoes briefly removes the tinned taste and gives the sauce a fuller flavour.
09
Stir in the drained 400 g chickpeas and 250 ml coconut milk, then bring the pan to a gentle simmer on induction setting 5, about 95°C (203°F), for 6 to 8 minutes until the sauce looks creamy and coats a spoon.
Tip · Simmering thickens the sauce and lets the chickpeas absorb the spiced tomato flavour.
10
Fold in 120 g baby spinach and cook for 1 to 2 minutes until just wilted, deep green, and reduced in volume. Season with salt and black pepper to taste.
Tip · Adding spinach at the end keeps its colour bright and stops it turning dull and overcooked.
11
Fluff the rice with a fork until the grains separate and a little steam escapes. Taste the curry and add more salt if it seems flat.
Tip · Fluffing releases steam so the rice stays light instead of compressing into a block.
12
Spoon the rice into 2 bowls and ladle over the curry. Serve while the sauce is hot and the rice is still steamy.
Tip · Serving straight away keeps the rice fluffy and the curry at its creamiest texture.

#quick #weeknight #stovetop #vegetarian #beginner-friendly #balanced