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Ingredients
- 250 g of jasmine rice
- 1 can of chickpeas (400 g)
- 300 ml of coconut milk
- 400 ml of liquid vegetable broth
- 1 large yellow onion (diced)
- 4 cloves of garlic (thinly sliced)
- 70 g of fresh baby spinach
- Juice from 1 medium lime
- 1 tablespoon of coconut oil for cooking
- 3 teaspoons of curry powder
- Salt to taste
- Black pepper to taste
Instructions
- 1In a large pot, heat the coconut oil over low heat. Add the onion and sauté until translucent (approximately 8–9 minutes).
- 2Add the garlic and curry powder, then continue to sauté for another 2–3 minutes, stirring constantly over low heat.
- 3Pour in the vegetable broth and simmer over medium-high heat until the liquid is reduced by half (approximately 15 minutes).
- 4Drain the chickpeas and add them to the pot along with the coconut milk. Season with salt and pepper to taste and simmer for another 9–10 minutes over medium heat, until the sauce begins to thicken.
- 5Remove the pot from the heat and stir in the baby spinach leaves and lime juice. Mix gently until the spinach wilts.
- 6Serve the curry warm with cooked jasmine rice. For extra protein, you can also add pan-fried chicken breast.
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