Ah, Coconut Rice with Curry Chickpeas! This dish holds a special place in my heart. I can still vividly recall the first time I made it. It was a rainy Sunday afternoon, and I craved something warm, comforting, and a little adventurous. I stumbled upon this recipe and thought, “What could be better than creamy coconut rice paired with aromatic curry chickpeas?” Fast forward to dinner time, and I was hooked!
Every bite was like a little hug of flavors. The creaminess of the coconut rice contrasted beautifully with the spicy, savory curry chickpeas. I’ve made this dish numerous times since then, and it never fails to impress my family and friends. Whether you’re serving it for a cozy night in or a gathering, it’s sure to steal the spotlight. Let’s dive into the magical world of Coconut Rice and Curry Chickpeas!
What’s in Coconut Rice with Curry Chickpeas?
Coconut Rice: The star of the show! Made with coconut milk, it brings an enticing creaminess and sweetness that perfectly complements savory dishes. I always go for full-fat coconut milk for that rich texture, but light works too if you’re watching your calories.
Jasmine Rice: This fragrant rice is my go-to for coconut rice. It cooks up so wonderfully soft and fluffy and carries the coconut flavor beautifully.
Chickpeas: Packed with protein and fiber, chickpeas are the foundation of our curry. Canned chickpeas make this dish super quick and easy, but if you’re feeling ambitious, feel free to use dried ones.
Curry Powder: The seasoning that brings everything together! A good quality curry powder can elevate this dish to new heights. I have a favorite brand that’s a blend of spices and herbs, giving it a vibrant flavor and a warm yellow hue.
Spinach: A great way to add some greens! It wilts beautifully into the curry, boosting the nutritional value and adding a lovely touch of color.
Is Coconut Rice with Curry Chickpeas Good for You?
Let me tell you, this dish is not just delicious; it also has some wonderful health benefits! First off, the chickpeas are a fantastic source of protein and fiber, making this a filling meal that’ll keep you satisfied for a while. Plus, they’re low in fat, which makes them heart-healthy.
Then we have spinach, which is packed with vitamins and minerals like iron and calcium. Seriously, it’s like eating a nutrient powerhouse!
Of course, I should mention that coconut milk is higher in fat (mostly saturated) than other milk options. But don’t worry! Moderation is key, and using a bit of coconut milk adds a magical touch of flavor and creaminess that’s pretty hard to resist. If you’re looking for a lighter version, you could always blend in some vegetable broth with the coconut milk.
Ingredients List
– 2 cups jasmine rice (serves 4)
– 1 can (13.5 oz) full-fat coconut milk
– 1 cup vegetable broth (can substitute with water)
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 tablespoon curry powder (my personal favorite is from Schwartz)
– 2 cups fresh spinach
– 1 onion, diced
– 2 garlic cloves, minced
– Salt and pepper, to taste
– 1 tablespoon olive oil (or coconut oil for extra flavor)
How to Make Coconut Rice with Curry Chickpeas?
1. **Rinse the Rice:** Start by rinsing the jasmine rice under cold water until it runs clear. This helps to remove excess starch and gives you fluffy rice!
2. **Cook the Coconut Rice:** In a medium saucepan, combine the rinsed rice, coconut milk, and vegetable broth. Bring this mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the rice has absorbed all the liquid.
3. **Prepare the Curry:** While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes.
4. **Add Garlic and Chickpeas:** Stir in the minced garlic and cooked chickpeas. Cook for another 2 minutes until fragrant.
5. **Season with Curry:** Sprinkle in the curry powder, and add the salt and pepper to taste. Mix everything well to ensure the chickpeas are coated.
6. **Add Spinach:** Toss in the fresh spinach and cook until wilted, which takes just a minute or two.
7. **Fluff the Rice:** Once the rice is done, remove it from heat and fluff it with a fork. That coconut aroma will envelop your kitchen in the most delightful way!
8. **Serve:** Spoon the coconut rice onto plates, top it with the curry chickpeas, and dive right in!
Spice It Up!
Here are some tips and variations to make this dish your own:
– If you like some heat, add a dash of cayenne pepper or some chopped fresh chili to the chickpea mixture.
– Feel free to substitute the spinach with other leafy greens like kale or Swiss chard.
– Serve with a wedge of lime for a refreshing zing!
– You could even sprinkle some toasted coconut or chopped fresh herbs like cilantro on top for that extra flair.
I can’t stress enough how much I think you’ll love this Coconut Rice with Curry Chickpeas! It’s an easy, cozy dish that brings the warmth of home cooking to your table. Give it a try, and don’t forget to share your twist on it! I’d love to hear how it turns out for you! Happy cooking!