Creamy Coconut & Spinach Chickpea Curry with Lemon-Garlic Rice
A hearty vegetarian chickpea curry simmered in coconut and tomatoes, finished with spinach and a bright lemon-garlic rice.
- 160 g basmati rice
- 120 g onion
- 2½ cloves garlic
- 12 g fresh ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp smoked paprika
- 250 g tinned chopped tomatoes
- 200 ml coconut milk
- 240 g chickpeas (tinned, drained)
- 120 g baby spinach
- 1 pc lemon
- 1 pc vegetable stock cube
- 80 g natural yogurt
- 2 tbsp olive oil
- 1 tsp salt
- ¼ tsp black pepper
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Cook the rice: rinse basmati rice until the water runs mostly clear. Boil in salted water for 10–12 minutes until tender. Drain well, cover to keep warm.
- Step 2
Make the lemon-garlic rice: finely grate or mince half the garlic. Stir through the hot drained rice with 1 tsp lemon juice, a pinch of salt, and 1 tbsp olive oil. Keep covered.
- Step 3
Start the curry base: finely chop onion. Heat the remaining olive oil in a saucepan over medium heat. Cook onion for 6–8 minutes until soft and lightly golden.
- Step 4
Add aromatics and spice layer: add remaining garlic (and grated ginger) for 30 seconds, then stir in cumin, ground coriander, turmeric and smoked paprika. Cook for 1 minute, stirring, until fragrant.
- Step 5
Simmer: add tinned chopped tomatoes and 150 ml water plus the stock cube. Bring to a gentle simmer and cook for 8–10 minutes, stirring occasionally to thicken.
- Step 6
Add chickpeas: tip in chickpeas and simmer for 6–8 minutes until the chickpeas are glossy and the sauce is rich.
- Step 7
Finish creamy: reduce heat to low, stir in coconut milk, then cook for 2 minutes. Turn off the heat and stir in natural yogurt (so it doesn’t curdle). Add pepper and adjust salt if needed.
- Step 8
Wilt spinach: stir in baby spinach and let it wilt in the hot curry for 1–2 minutes.
- Step 9
Serve: spoon curry over the lemon-garlic rice, squeeze over a little extra lemon juice to brighten, and serve hot.
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