Name: Coconut, Chickpea & Spinach Curry with Fragrant Basmati Rice Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 300g basmati rice; ½ tbsp oil; 4 cloves; ½ cinnamon stick; pinch of turmeric; 600ml boiling water; 2 tbsp oil (divided into 1½ tbsp and ½ tbsp); 1 onion or 2 shallots, finely chopped; 2 garlic cloves, crushed; 1 tsp turmeric, plus a pinch; 2 tsp ground cumin; 1 tbsp garam masala; ½-1 tsp hot chilli powder; 2 x 400g cans coconut milk; 2 x 400g cans chickpeas, drained and rinsed; 200g frozen spinach; 1-2 tbsp tamarind paste or a squeeze of lime juice; toasted desiccated coconut, to serve (optional)

Ingredients

300g basmati rice

2 tbsp oil

1 onion or 2 shallots, finely chopped

2 garlic cloves, crushed

1 tsp turmeric, plus a pinch

2 tsp ground cumin

1 tbsp garam masala

½-1 tsp hot chilli powder

2 x 400g cans coconut milk

2 x 400g cans chickpeas, drained and rinsed

4 cloves

½ cinnamon stick

200g frozen spinach

1-2 tbsp tamarind or a squeeze of lime

Toasted desiccated coconut, to serve (optional)

Instructions

Step 1: Wash the basmati rice a couple of times under cold running water, then leave it to soak while preparing the curry.

Step 2: Heat 1½ tablespoons of oil in a deep frying pan. Add the finely chopped onion and fry gently for 10 minutes until soft but not browned.

Step 3: Add the crushed garlic to the pan and fry for 1 minute. Then add the turmeric, ground cumin, garam masala, and chilli powder. Stir and toast the spices for 30 seconds.

Step 4: Pour in the coconut milk and add the drained chickpeas. Allow to simmer gently for 15 minutes until the sauce has thickened slightly.

Step 5: While the curry simmers, heat the remaining ½ tablespoon of oil in a small pan with the cloves, cinnamon stick, and a pinch of turmeric. Stir until fragrant, then drain the soaked rice and add it to the spices. Stir to coat the rice well in the oil and spices.

Step 6: Pour 600ml of boiling water over the rice, bring to a boil, then reduce the heat to low. Cover tightly with a lid and simmer gently for 10 minutes without lifting the lid.

Step 7: About five minutes before the curry is ready, stir in the frozen spinach. Break it up with a wooden spoon as it defrosts and mixes through.

Step 8: Season the curry well and add tamarind paste or a squeeze of lime juice to balance the sweetness. Remove the cloves and cinnamon stick before serving.

Step 9: Serve the curry hot in bowls alongside the fragrant basmati rice. Sprinkle with toasted desiccated coconut if desired.

Tips & Variations

Swap frozen spinach for fresh spinach leaves added at the end if you prefer a fresher texture.

Adjust the heat by using less or more chilli powder according to your taste.

Add a handful of chopped fresh coriander for extra freshness before serving.

For a richer curry, stir in a spoonful of yogurt or cream just before serving.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if the sauce has thickened too much. Cooked basmati rice can be refrigerated separately for up to 3 days and reheated similarly.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but you’ll need to soak and cook the dried chickpeas beforehand until tender. This will take longer but can enhance the flavor and texture.

Is this curry suitable for freezing?

Yes, the curry freezes well for up to 2 months. Freeze in portions and defrost overnight in the fridge before reheating. It’s best to freeze the rice separately for the best texture.