Chickpea and Spinach Curry with Coconut Milk and Basmati Rice

Rinse the rice in a fine-mesh sieve until the water runs clear. In a medium saucepan, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes, until the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

In a large pot, heat the coconut oil over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the garlic and ginger and cook for 1 minute until fragrant.

Stir in the turmeric, cumin, coriander, garam masala, and cayenne (if using). Cook for 1 minute until the spices are fragrant and coat the onions.

Add the diced tomatoes with their juices and stir, scraping up any browned bits. Cook for 2 minutes until the tomatoes begin to break down. Add the chickpeas and coconut milk. Stir to combine and bring the curry to a gentle simmer.

Reduce heat to low and let the curry simmer, uncovered, for 15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld.

Stir in the chopped spinach. Cook for 2–3 minutes until the spinach is wilted and incorporated. Season with salt to taste.

Spoon the curry over the cooked basmati rice. Garnish with fresh cilantro and serve with lime wedges on the side.