Ingredients:

  • 2 tablespoons vegetable oil (30 ml)
  • 1 medium onion, finely chopped (approx. 1 cup, 150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons, 6g)
  • 1 inch ginger, grated (approx. 1 tablespoon, 15g)
  • 1 teaspoon ground cumin (5 ml)
  • 1 teaspoon ground coriander (5 ml)
  • 1/2 teaspoon turmeric powder (2.5 ml)
  • 1/4 teaspoon chili powder (optional) (1.25 ml)
  • 1 (14.5 ounce/411g) can diced tomatoes, undrained
  • 1 (15 ounce/425g) can chickpeas, drained and rinsed
  • 5 ounces/142g fresh spinach, roughly chopped
  • 1 (13.5 ounce/400ml) can full-fat coconut milk
  • 1 tablespoon lemon juice (15 ml)
  • Salt and pepper to taste
  • Fresh cilantro, chopped, for garnish (optional)
  • 1 cup long-grain rice (200g)
  • 1 3/4 cups coconut milk (420ml)
  • 1/4 teaspoon salt (1.25 ml)

Instructions:

  1. Combine rice, coconut milk, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is tender and liquid is absorbed. Fluff with a fork.
  2. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger and cook for 1 minute more, until fragrant.
  3. Stir in cumin, coriander, turmeric, and chili powder (if using) into the pot. Cook for 30 seconds, until fragrant.
  4. Add diced tomatoes (with their juice) and chickpeas to the pot. Bring to a simmer and cook for 10 minutes, stirring occasionally.
  5. Stir in spinach and coconut milk. Cook until spinach is wilted, about 2-3 minutes.
  6. Stir in lemon juice. Season with salt and pepper to taste.
  7. Serve the curry hot over the coconut rice, garnished with fresh cilantro (if desired).