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Dinner recipe · from the recipe book

Coconut Chickpea Curry with Spinach and Rice

Creamy, gently spiced coconut sauce coats tender chickpeas and silky spinach, served over fluffy white rice with a bright lime finish.

Coconut Chickpea Curry with Spinach and Rice

Ingredients

  • 1⅓ cups250 gLong-grain white rice, dryrinsed
  • 1¾ cups420 gWater
  • 1 tbsp15 gCanola oil
  • 1½ medium160 gYellow onionfinely chopped
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1½ tbsp8 gCurry powder
  • 1½ tsp3 gGround cumin
  • ¾ tsp2 gGround turmeric
  • 2 tbsp30 gTomato paste
  • 2 cans, drained508 gChickpeas, canned, drained and rinsedpatted dry
  • 1¾ cups400 gCoconut milk, cannedstirred well
  • ½ tsp3 gSalt
  • 6⅔ cups loosely packed200 gBaby spinach
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prepare first: rinse the rice, chop the onion, mince the garlic, grate the ginger, pat the chickpeas dry and chop the cilantro.
  2. Cook the rice: bring the rice and the water to a boil in a small saucepan, cover, reduce heat to low and simmer 15 minutes, then rest off the heat, covered, while you make the curry.
  3. Heat the canola oil in a large pot over medium heat. Add the onion and cook 6 to 8 minutes until soft and golden.
  4. Add the garlic and ginger and cook 1 minute until fragrant.
  5. Stir in the curry powder, cumin and turmeric and toast 30 seconds, then stir in the tomato paste and cook 1 minute.
  6. Add the chickpeas and coconut milk and season with the salt. Simmer uncovered 10 to 12 minutes, stirring now and then, until slightly thickened; lightly mash a few chickpeas against the pot to thicken the sauce.
  7. Stir in the spinach a handful at a time until wilted, about 2 minutes. Remove from the heat and stir in the lime juice.
  8. Fluff the rice with a fork, divide it among 4 bowls, spoon the curry over and scatter the cilantro on top.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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