Coconut-Chickpea Curry over Rice

Ingredients

• 120 g basmati rice — rinsed
• 240 g canned chickpeas — drained and rinsed
• 200 ml canned coconut milk — shaken
• 60 g fresh spinach — roughly chopped
• 6 g mild curry powder — mixed
• 40 g lime — cut into wedges
• 2 g salt — to taste optional
• 250 ml water — for cooking rice

Instructions

1. Add the rinsed basmati rice and water to a small saucepan with a pinch of salt if using, bring to a boil, then reduce heat to low, cover, and simmer for 8–10 minutes until the water is absorbed and the rice is tender.
2. While the rice cooks, place the drained chickpeas, coconut milk, mild curry powder, and a small pinch of salt in a separate small saucepan and stir to combine.
3. Warm the chickpea mixture over medium-low heat for 4–5 minutes, stirring gently; keep the heat low so it steams lightly without creating strong aromas or splattering.
4. Stir the chopped spinach into the warm curry and cook for 1–2 minutes until just wilted and the curry is creamy; adjust seasoning with a little more salt if needed.
5. Fluff the cooked rice with a fork, divide into two small bowls, and spoon the coconut-chickpea curry over the top.
6. Serve each bowl with a lime wedge and squeeze a little lime juice over just before eating to brighten the flavor without adding heaviness.