dinner · indian
Mild Chickpea Coconut Curry with Basmati Rice & Spinach
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Instructions
1
Combine rinsed basmati rice, water, and a pinch of salt in a small pot over high heat, bringing to a boil.
2
Cover tightly with a lid, reduce heat to low, and simmer undisturbed for 12 minutes until water is absorbed.
3
While rice simmers, peel and slice the carrot into thin sweet coins; mince garlic cloves and finely grate fresh ginger.
4
Heat neutral vegetable oil in a 10-inch skillet over medium heat for 2 minutes until hot and shimmering.
5
Add sliced carrot coins to the hot skillet, sautéing for 3 minutes until tender-crisp and lightly caramelized.
6
Stir in minced garlic, grated ginger, and mild yellow curry powder, cooking for 1 minute until intensely fragrant.
7
Pour in rich coconut milk, rinsed garbanzo beans, and remaining kosher salt, stirring thoroughly until the sauce is uniform.
8
Simmer uncovered over medium heat for 6 minutes until the creamy coconut curry gently thickens and coats the chickpeas.
9
Fold fresh baby spinach into the simmering curry, cooking for 1 minute until leaves are tender and vibrant green.
10
Remove skillet from heat, squeeze fresh lime juice over top, and ladle fragrant coconut chickpea curry over basmati rice.
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