A tomato-coconut chickpea curry with spinach and rice. It uses everyday spices rather than a ready-made curry sauce.
An everyday chickpea curry
Chickpeas simmer in a tomato and coconut sauce with cumin, coriander and ginger. Spinach goes in near the end, and rice cooks alongside.
Serving and preparing ahead
Divide the curry and rice into four portions. The rice needs prompt cooling and a shorter refrigerated storage window than many other leftovers; follow the recipe notes.
Chickpea Curry
Description
A tomato-coconut chickpea curry with spinach and rice. It uses everyday spices rather than a ready-made curry sauce.Ingredients
Instructions
Start the rice according to its packet. Heat oil in a large saucepan and soften onion for 6–7 minutes.
Add garlic and ginger for 1 minute, then cumin, coriander, turmeric and chilli flakes for 30 seconds.
Add tomatoes, coconut milk, chickpeas and salt. Bring to a gentle simmer and cook uncovered for 15 minutes, stirring occasionally.
Fold in spinach and cook for 2–3 minutes until wilted and the curry is hot throughout. Stir in lime juice.
Serve with the rice, dividing both into four portions. Allow the curry to reduce longer if the coconut milk produces a thinner sauce.
Note
Rice-containing dish: cool quickly, ideally refrigerating within 1 hour. Use within 24 hours. Reheat at most once and make it hot throughout. Freeze promptly instead if not using within that period.
Check coconut-milk and tinned-food labels; no allergen-free claim is proposed.
Yield: 4 servings. Preparation and cooking times are estimates; allow the stated soaking, chilling or resting time.
