Asian-inspired Soups & curries
Coconut chickpea and spinach curry
Coconut chickpea curry with spinach, ground spices and a separate spiced basmati rice. A reference recipe not tested by Rice & Sizzle.
Sample recipe — not tested by Rice & Sizzle
What to expect
A coconut-based curry served with separately spiced rice. Not tested by Rice & Sizzle; no finished-result photograph is available.
Ingredients to know
Garam masala is a spice blend; check its ingredients rather than treating it as interchangeable with curry powder. Coconut milk means the canned cooking ingredient, not coconut drinking milk. Desiccated coconut is dried grated coconut.
The source allows shallots instead of onion, and lime instead of tamarind. Tamarind and lime are different ingredients; no identical-flavour claim is made. Tamarind strength varies by product, so the source’s range is a reference, not a verified conversion between concentrate and other forms.
Allergen notes
Check coconut milk, canned chickpeas, garam masala and tamarind products for declared allergens and cross-contact information; spice blends can vary. No allergen-free guarantee is made. This page does not reproduce the source’s nutrition or dietary certification claims.
Serve the rice as part of this recipe. The cucumber salad is an optional separate side and introduces soy and sesame.
Let's get cooking
Coconut chickpea and spinach curry
Coconut chickpea curry with spinach, ground spices and a separate spiced basmati rice. A reference recipe not tested by Rice & Sizzle.
Sample recipe — not tested by Rice & Sizzle. Times and servings are estimates.
- Prep
- 5 min
- Cook
- 35 min
- Total
- 40 min
- Serves
- 4
The source lists 5 minutes prep and 35 minutes cooking for 4 servings, including the accompanying rice cooked alongside the curry. These are source estimates, not measurements by Rice & Sizzle. Measurements: 1 tbsp = 15 ml; 1 tsp = 5 ml. Can weights are before draining; no drained weight or coconut-milk density conversion has been assumed.
Ingredients
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Step by step
- Rinse rice and soak in water. In a deep pan, soften onion in 1½ tbsp oil for 10 minutes.
- Cook garlic for 1 minute; stir in the measured turmeric, cumin, garam masala and chilli powder for 30 seconds. Add coconut milk and chickpeas; simmer for 15 minutes.
- Meanwhile, warm the remaining oil with cloves, cinnamon and the pinch of turmeric in a separate pan. Drain rice and stir it in; add boiling water. Bring to a boil, cover and simmer gently for 10 minutes.
- Add spinach to the curry for its last 5 minutes, breaking it apart as it thaws. Season with salt and tamarind or lime.
- Remove whole spices from rice. Serve with curry and optional coconut.
References
Sources used for this page. Checking a reference is not a cooking test or a licence to reuse its article or images.
- Good Food — Chickpea & spinach curry · Anna GloverPrimary recipe source
Single formulation source, including the spiced rice, four-serving yield and reference timings. Written in our own words; not tested by Rice & Sizzle.
https://www.bbcgoodfood.com/recipes/coconut-chickpea-spinach-curry
