Coconut Chickpea Curry & Rice

• Basmati Rice(280 g)
• Olive oil(1 tbsp)
• Onion(1)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Carrot(2)
• Tomato paste(2 tbsp)
• Curry Powder(2 tsp)
• Cumin(1 tsp)
• Turmeric(½ tsp)
• Chili flakes(½ tsp)optional
• Chickpeas(2)
• Coconut milk(400 ml)
• Vegetable Stock(300 ml)
• Spinach(120 g)
• Lime(1)
• Fresh cilantro(15 g)optional
• Salt(1½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Rinse {Basmati Rice}. Finely chop {Onion}, mince {Garlic}, grate {Ginger}, and slice {Carrot} into thin half-moons. Drain and rinse {Canned Chickpeas}.

   ~12 min

2. 2

   Add {Basmati Rice} to a saucepan with 560ml water and a pinch of the {Salt}. Bring to a boil, cover, and cook on low until tender.

   ~15 min

3. 3

   Meanwhile, heat {Olive oil} in a large pan over medium heat. Add {Onion} and {Carrot} with half the {Salt} and cook until softened. Stir in {Garlic}, {Ginger}, {Tomato paste}, {Curry Powder}, {Cumin}, {Turmeric}, and {Chili flakes} and cook until fragrant.

   ~8 min

4. 4

   Stir in {Canned Chickpeas}, {Coconut milk}, and {Vegetable Stock}. Bring to a gentle bubble, then simmer until the curry thickens and the carrots are tender.

   ~12 min

5. 5

   Fold in {Spinach}, the remaining {Salt}, and {Black pepper}. Squeeze in half the {Lime} and stir until the spinach wilts and the sauce looks glossy and full-bodied. Fluff the rice and serve topped with {Fresh cilantro} and the remaining {Lime} cut into wedges.

   ~5 min