Coconut Chickpea Curry with Rice & Wilted Spinach

Ingredients

• chickpeas1 can (540 ml), drained
• coconut milk1 can (400 ml) coconut milk
• basmati rice1 scant cup
• spinach4 big handfuls
• yellow onion1 ea
• garlic3 cloves
• ginger1 thumb
• curry powder4 tsp
• lime½
• cilantro (optional)a handful

Method

1Start the rice

• •Rinse the basmati rice until the water runs clear.
• •Cook the rice with 1⅓ cups salted water: boil, cover, and simmer on low 12 minutes.
• •Let it rest, covered, for 5 minutes.

2Prep

• •Meanwhile, dice the onion.
• •Mince the garlic.
• •Grate the ginger.
• •Drain and rinse the chickpeas.

3Curry

• •Heat 2 tbsp oil in a pot over medium heat.
• •Soften the onion 5 minutes until translucent.
• •Add the garlic, ginger and curry powder, and toast 1 minute until fragrant.
• •Add the chickpeas and coconut milk to the pot.
• •Simmer 12 minutes, mashing a few chickpeas, until creamy and slightly thickened.
• •Season to taste with salt.

4Finish

• •Stir in the spinach until just wilted.
• •Stir in the lime juice.

5Plate

• •Spoon the basmati rice into bowls.
• •Ladle the curry over the rice and garnish with cilantro if desired.