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Coconut Chickpea Curry with Basmati Rice

A quick hob curry of chickpeas and spinach in spiced coconut milk, served with fluffy basmati rice.

Total
30 min
Hands on
20 min
Serves
2
Method
hob
Cuisine
Indian-inspired

Per serving · estimated

Energy
820 kcal
Protein
22 g
Fat
38 g
Carbs
98 g
Freshly cooked Coconut Chickpea Curry with Basmati Rice

Method

  1. Step 1 of 15

    Rinse the rice in a sieve until the water runs clear.

    • basmati rice
    rinse rice

  2. Step 2 of 15

    Tip the rice into a saucepan with 300 ml water and a pinch of salt.

    • basmati rice
    • salt
    rice into pan

  3. Step 3 of 15

    Bring to the boil, cover, then simmer on the lowest heat for 10 minutes and leave covered off the heat.

    • basmati rice
    10 min
    cover rice simmer

  4. Step 4 of 15

    Dice the onion.

    • onion
    dice onion

  5. Step 5 of 15

    Mince the garlic.

    • garlic
    mince garlic

  6. Step 6 of 15

    Grate the ginger.

    • fresh ginger
    grate ginger

  7. Step 7 of 15

    Heat the oil in a wide frying pan over medium heat.

    • vegetable oil
    heat oil in pan

  8. Step 8 of 15

    Fry the onion for 4 minutes until soft and glassy.

    • onion
    4 min
    onions translucent
    What ‘ready’ looks like

  9. Step 9 of 15

    Add the garlic, ginger, curry powder and cumin and stir for 1 minute until fragrant.

    • garlic
    • fresh ginger
    • mild curry powder
    • ground cumin
    1 min
    garlic fragrant
    What ‘ready’ looks like

  10. Step 10 of 15

    Stir in the tomato purée and cook for 1 minute.

    • tomato purée
    1 min

  11. Step 11 of 15

    Drain and rinse the chickpeas.

    • chickpeas
    drain tinned beans

  12. Step 12 of 15

    Add the chickpeas and coconut milk and simmer gently for 8 minutes.

    • chickpeas
    • coconut milk
    8 min
    gentle simmer
    What ‘ready’ looks like

  13. Step 13 of 15

    Stir in the spinach in handfuls until wilted.

    • baby spinach

  14. Step 14 of 15

    Season with salt and a squeeze of lime.

    • salt
    • lime

  15. Step 15 of 15

    Fluff the rice with a fork and serve the curry over it, scattered with coriander.

    • basmati rice
    • fresh coriander
    fluff rice

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Bend it to your kitchen

Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.

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