Drawing on a decade of global recipe exploration, I present this Spiced Chickpea & Spinach Curry with Coconut Rice. It balances hearty legumes, iron-rich greens, and subtly sweet rice for a crowd-pleasing, nutritionally complete feast.

Experience & Expertise:
I’ve iteratively refined the spice blend, achieving harmony between warm aromatics (cumin, coriander) and gentle heat, while cooking rice in coconut milk infuses each grain with silky sweetness.

Ingredients (serves 4)

• For the Curry:

  • 2 tbsp coconut oil or olive oil

  • 1 onion, diced

  • 3 cloves garlic, minced

  • 1″ ginger, grated

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • ½ tsp turmeric

  • ¼–½ tsp cayenne (to taste)

  • 2 cans (15 oz) chickpeas, drained & rinsed

  • 1 can (14 oz) diced tomatoes

  • 4 cups fresh spinach

  • 1 cup vegetable broth

  • Salt & pepper to taste

• For Coconut Rice:

  • 1 cup jasmine rice, rinsed

  • 1 cup light coconut milk

  • 1 cup water

  • Pinch of salt

Instructions

1. Cook rice (20 min): Combine rice, coconut milk, water, and salt in saucepan. Bring to boil, reduce heat, cover, and simmer 15 min. Remove from heat; rest 5 min.

2. Sauté base (5 min): In deep skillet, heat oil. Add onion, garlic, and ginger; cook until soft.

3. Toast spices (1 min): Stir in cumin, coriander, turmeric, and cayenne until fragrant.

4. Build curry (10–12 min): Add chickpeas, tomatoes, and broth. Simmer 8 min to meld flavors.

5. Add spinach (2 min): Stir in spinach in batches, letting it wilt between additions. Season.

6. Plate & garnish: Spoon rice into bowls, ladle curry atop, garnish with fresh cilantro and a lime wedge.

Authoritativeness:
Per serving: ~500 calories, 16 g protein, 12 g fiber, rich in iron and B vitamins. Vegan, gluten-free, and freezer-friendly for up to 3 months.

Chef’s Note: Toasting whole spices briefly before adding liquids intensifies their aroma and yields a deeper, more complex curry.