Chickpea and Spinach Curry

• basmati rice↗300g 300g
• oil2 tbsp 2 tbsp
• onion↗1 1

  or 2 shallots, finely chopped

• garlic↗2 2

  cloves, minced

• turmeric↗1 tsp 1 tsp

  plus a pinch

• ground cumin↗2 tsp 2 tsp
• garam masala↗1 tbsp 1 tbsp
• chili powder↗½-1 tsp ½-1 tsp
• coconut milk2 x 400g cans 2 x 400g cans
• chickpeas↗2 x 400g cans 2 x 400g cans

  drained and rinsed

• cloves↗4 4
• cinnamon↗½ ½

  stick

• frozen spinach↗200g 200g
• tamarind↗1-2 tbsp 1-2 tbsp

  or lime juice

• toasted dried coconut↗

  for serving (optional)

Step-by-step instructions

1. 1

   Rinse the rice several times under cold running water, then let it soak while you prepare the curry. Heat 1½ tbsp oil in a deep pan and sauté the onion for 10 minutes until soft but not golden.

2. 2

   Add the garlic and sauté for 1 minute, then add turmeric, cumin, garam masala and chili powder, stir‑fry constantly for 30 seconds. Add the coconut milk and chickpeas. Simmer for 15 minutes until the sauce reduces slightly.

3. 3

   Meanwhile, heat the remaining ½ tbsp oil in a small saucepan together with the cloves, cinnamon and a pinch of turmeric. Stir until the mixture becomes aromatic. Drain the rice and add it to the spices, mixing well so the rice is coated with oil. Pour in 600 ml boiling water, bring to a boil, then reduce heat to minimum. Cover tightly and simmer for 10 minutes without removing the lid.

4. 4

   Five minutes before the curry finishes cooking, add the spinach and mash it with a wooden spoon until it wilts. Season well. Add tamarind or lime juice to balance the curry’s sweetness. Serve in bowls with fragrant, steaming rice, removing whole spices before serving. Garnish with a pinch of toasted coconut if using.