Description
A flavorful and creamy coconut, chickpea, and spinach curry served with fragrant spiced basmati rice. This hearty vegetarian dish combines warming spices, tender chickpeas, and vibrant spinach in a rich coconut milk sauce, balanced with a hint of tamarind or lime for a perfect blend of sweet and tangy 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
- 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 or a squeeze of lime
- Toasted desiccated coconut, to serve (optional)
Instructions
- Prepare the Rice: Wash the basmati rice several times under cold running water until the water runs clear to remove excess starch. Leave the rice to soak while preparing the curry to improve the texture.
- Cook the Onion: Heat 1½ tablespoons oil in a deep frying pan over medium heat and gently fry the finely chopped onion or shallots for about 10 minutes until soft but not browned, stirring occasionally to avoid burning.
- Add Garlic and Spices: Stir in the crushed garlic cloves and fry for 1 minute until fragrant. Add 1 teaspoon turmeric, ground cumin, garam masala, and chilli powder, toasting the mixture for 30 seconds while stirring constantly to release the spices’ aromas.
- Simmer the Curry: Pour in the coconut milk and add the drained chickpeas. Bring to a gentle simmer and cook uncovered for 15 minutes, allowing the sauce to reduce slightly and thicken.
- Prepare the Spiced Rice: Meanwhile, heat the remaining ½ tablespoon oil in a small pan along with the cloves, cinnamon stick, and a pinch of turmeric. Stir the mixture over medium heat until aromatic, about 1-2 minutes. Drain the soaked rice and add it to the pan, stirring thoroughly to coat each grain in the fragrant oil and spices.
- Cook the Rice: Pour 600 ml boiling water into the pan with the rice. Bring it to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer gently for 10 minutes without lifting the lid to ensure tender, fluffy rice.
- Add Spinach: About 5 minutes before the curry finishes cooking, stir the frozen spinach into the curry, breaking it up with a wooden spoon as it defrosts and mixes evenly. Season well with salt and pepper to taste.
- Balance Flavors: Add 1-2 tablespoons of tamarind paste or a squeeze of lime juice to the curry to balance the sweetness of the coconut milk and deepen the flavor profile.
- Serve: Remove the large whole spices (cloves and cinnamon) from the rice before serving. Serve the curry hot alongside the fragrant spiced rice, topping with a pinch of toasted desiccated coconut if desired for extra texture and flavor.
Notes
- The soaking of rice is essential for fluffy, separate grains.
- Adjust the amount of chili powder to control the curry’s heat level.
- Tamarind paste adds a subtle tangy sweetness; lime juice can be used as a fresh alternative.
- Toasted desiccated coconut is optional but adds a lovely texture and nutty flavor.
- You can replace frozen spinach with fresh spinach, adding it slightly earlier to allow it to wilt fully.
- Removing whole spices before serving makes for a more pleasant eating experience.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: coconut curry, chickpea curry, spinach curry, vegetarian curry, Indian curry, basmati rice, garam masala, coconut milk, tamarind curry
