Description
A vibrant and comforting coconut, chickpea, and spinach curry served with fragrant basmati rice. This easy-to-make vegetarian curry combines aromatic spices, creamy coconut milk, and tender chickpeas with nutritious spinach for a hearty meal with rich Indian-inspired flavors.
Ingredients
Scale
For the Rice
- 300g basmati rice
- ½ tbsp oil
- 4 cloves
- ½ cinnamon stick
- pinch of turmeric
- 600ml boiling water
For the Curry
- 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)
Instructions
- Prepare the Rice: Wash the basmati rice under cold running water a couple of times until the water runs clear; then leave it to soak while preparing the curry.
- Cook the Onion: Heat 1½ tbsp of oil in a deep frying pan over medium heat. Add the finely chopped onion and fry gently for 10 minutes until soft but not browned.
- Add Garlic and Spices for Curry: Stir in the crushed garlic cloves and fry for 1 minute. Then add 1 tsp turmeric, ground cumin, garam masala, and hot chilli powder. Toast these spices for about 30 seconds, stirring constantly to release their aroma.
- Add Coconut Milk and Chickpeas: Pour in the coconut milk and add the drained chickpeas. Bring to a simmer and cook gently for 15 minutes until the sauce thickens slightly.
- Prepare the Spiced Rice: Heat the remaining ½ tbsp oil in a small pan. Add the cloves, cinnamon stick, and a pinch of turmeric and stir over medium heat until fragrant. Drain the soaked rice and add it to this spice-infused oil, stirring well to coat the rice grains.
- Cook the Rice: Pour in 600ml of boiling water, bring to a boil, then reduce heat to low. Cover with a tight-fitting lid and let the rice simmer gently for 10 minutes without lifting the lid.
- Add Spinach to Curry: About 5 minutes before the curry is done, stir in the frozen spinach and break it up with a wooden spoon as it defrosts and incorporates into the sauce. Season the curry well with salt.
- Finish the Curry: Add 1-2 tbsp tamarind paste or a squeeze of lime juice to balance the sweetness of the coconut milk and enhance the tangy flavor.
- Serve: Remove the cloves and cinnamon stick from the rice before serving. Dish the curry into bowls alongside the steaming spiced rice, and top with a pinch of toasted desiccated coconut if desired.
Notes
- Washing and soaking the basmati rice before cooking helps achieve fluffy, separate grains.
- Adjust the amount of chilli powder according to your preferred spice level.
- Tamarind paste can be substituted with fresh lime juice for a tangier finish.
- Removing whole spices from the rice before serving enhances the eating experience without overpowering flavors.
- To make this recipe vegan, ensure that any optional toppings or sides contain no animal products.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: coconut curry, chickpea curry, spinach curry, vegetarian curry, Indian curry, easy curry recipe, basmati rice, spicy curry
