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Spinach & Chickpea Curry Over Coconut Milk Rice

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4 Servings
30 min
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coconut ricecurryspinachricechickpeaeasy vegetarianfoody weeknightsvegan optionalgluten free dinnervegetarian dinnergluten freevegetarianEasyKid FriendlyQuickEasy CleanupGood for LeftoversWeeknight DinnerUnder 30 minutesIndianWeeknightMain CourseFor FourDinner

This meal takes 30 minutes to make, including the pot of rice, and tastes like it's been simmering on the stove for hours. It's vegan if you skip the butter (use olive oil instead), and use coconut milk vs cream, and it's gluten free, so a great option when you're cooking for friends or family with dietary restrictions. It's even better the next day, so add this to your list of amazing leftover friendly recipes - cook once, eat twice!

I like to serve this with some homemade garlic naan (which isn't gluten free) but most grocery stores sell naan, gluten free and regular, so heat some up according to the package instructions if you'd like something a little extra with this dish!

I use a splash of heavy cream towards the end here, you can substitute coconut milk to keep it vegan / dairy free, or use any other kind of milk you prefer.

Serves 4. Gluten free, dairy free optional, vegan optional.

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Special Equipment

Large Skillet
Medium Pot

Ingredients

For the Coconut Milk Rice
basmati rice
full fat canned coconut milk
water
kosher salt
For the Chickpea & Spinach Curry
baby spinach
canned chickpeas
olive oil
unsalted butter
yellow onion
red chili flakes
garlic
canned diced tomatoes
garam masala
ground cumin
curry powder
kosher salt
heavy cream
cilantro

Directions