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A mild, comforting one-pot curry with tender chickpeas and wilted spinach, served over rice.
Made August 24, 2026
Prep
10m
Cook
25m
Serves
Difficulty
easy
Allergens: coconut
Wash hands and surfaces after handling raw ingredients.
Ensure the chickpeas are heated through before serving.
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Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.
60 g rice
150 ml water
1/2 onion
1 tsp curry powder
120 g chickpeas
200 ml coconut milk
50 g spinach
1/4 tsp salt
1/4 tsp black pepper
Chef's tip: For a thicker sauce, simmer the curry uncovered for an extra 2–3 minutes until it reaches your desired consistency.
Chef's tip: If the rice is still crunchy after the water is absorbed, add 2–3 tablespoons of hot water, cover, and let it steam for 3–5 minutes off the heat.
Rinse the rice under cold water until the water runs clear. In a small saucepan, combine the rice with 150 ml water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer until the water is absorbed and the rice is tender, about 15 minutes.
While step 1 cooks
While the rice cooks, finely dice the onion. Heat a medium skillet over medium heat and add the onion. Cook, stirring occasionally, until softened and lightly browned, about 5 minutes.
Add the curry powder to the skillet and stir for 30 seconds until fragrant. Add the chickpeas and coconut milk. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally, until the chickpeas are heated through and the sauce thickens slightly.
Stir in the spinach and cook for 2 minutes until wilted. Season with salt and black pepper. Serve the curry over the cooked rice.