Chickpea and Spinach Coconut Curry
Chickpeas and spinach simmered in a coconut milk sauce bloomed with curry, served over fluffy rice. A comforting one-pot dinner that happens to be high in protein.
- Total
- 45 min
- Prep 10 · Cook 30 · Rest 5
- Serves
- 1
- Difficulty
- Easy
You'll practice: Blooming spices · Simmering
- Savory
- Indian
- Stovetop
- Oven
Instructions
-
Rinse 300 g riz under cold running water until the water runs clear. Drain well.
~3 min
Rinsing removes surface starch so the grains stay separate instead of turning gluey as they cook.
-
Drain and rinse the pois chiches in a colander. Set aside.
~2 min
-
Heat 1 tbsp oil in a large pot over medium heat. Add 2 tsp curry and stir constantly for 30 to 45 seconds, until fragrant and darkened slightly. Do not let it burn.
~2 min
Blooming spices in hot oil dissolves their fat-soluble flavor compounds, deepening the curry's aroma before liquid is added.
Blooming the curry in hot oil for just 30 to 45 seconds is what gives this sauce its depth. If it smells bitter or looks black, it scorched, so start over with fresh oil and curry.
Blooming spices Cook ground spices in hot oil only 30 to 45 seconds, stirring constantly, until fragrant and slightly darkened. If they smell bitter or look black, they scorched, so start over.
-
Pour in 400 ml lait de coco and 200 ml water. Stir to lift the curry from the bottom, then add the drained pois chiches, 1 tsp salt and 0.25 tsp black pepper. Bring to a gentle simmer and cook uncovered for 15 minutes, stirring occasionally, until the sauce thickens enough to coat the chickpeas.
~15 min
Simmering uncovered lets water evaporate so the sauce reduces and thickens enough to coat the chickpeas.
The sauce should be thick enough to hold a trail behind the spoon. If it is still thin after 15 minutes, simmer 3 to 5 minutes longer before adding the spinach.
Simmering Keep the sauce at a gentle bubble, not a rolling boil, and stir occasionally so it reduces without scorching. It is ready when a spoon leaves a trail through the sauce.
-
While step 4 cooks
While the curry simmers, combine the rinsed riz with 400 ml water and a pinch of salt in a small saucepan. Bring to a boil, then reduce heat to low, cover and cook for 15 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
~15 min
Covering traps steam so the rice absorbs the measured water evenly and cooks into separate, fluffy grains.
-
Stir the épinards into the curry in handfuls and cook for 3 to 4 minutes, until fully wilted and tender. Taste and adjust salt. Serve hot over the riz.
~4 min