Ingredients
Method
- Rinse 400 g uncooked rice under cold water. Add to a pot with 800 ml water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 12–15 minutes until tender. Fluff with a fork once cooked.
- Peel the onion and cut it into small dice, about 0.5 cm pieces, so it cooks evenly.
- Peel and mince or grate the garlic.
- Wash and chop fresh tomatoes into small cubes (~1–2 cm).
- Heat olive oil in a large pan over medium-high heat. Add the diced onion and sauté for 5 minutes until soft and slightly golden. Stir occasionally to avoid burning.
- Add garlic and curry paste (or spice blend) to the pan. Stir constantly for 1–2 minutes until fragrant, making sure the garlic does not burn.
- Add the chopped fresh tomatoes. Cook for 5–7 minutes, stirring occasionally, until the tomatoes soften and release their juices, forming a thick sauce.
- Pour in the coconut milk and add the chickpeas. Bring to a gentle boil, then reduce heat to low and simmer for 5–8 minutes. Stir occasionally.
- Mix in lime juice, sugar, salt to taste, and roughly chopped spinach. Cook for 1–2 minutes until spinach wilts.
- Optional: Turn off the heat and let the curry rest for 5–10 minutes to allow the flavors to meld.
- Serve over cooked rice or quinoa. Garnish with cilantro and lime wedges. Pair with vegan naan if desired.
Notes
Using fresh tomatoes gives this curry a bright, naturally sweet flavor that really shines in the sauce. If your tomatoes aren’t very sweet, a small pinch of sugar balances the acidity and rounds out the taste. Chopping the tomatoes into small cubes helps them cook down quickly, forming a thick, creamy base that hugs the chickpeas perfectly.
This curry is excellent for make-ahead meals. I like to make a big batch to last 3–4 days, as the flavors deepen in the fridge over time. Store it in an airtight container and gently reheat in a pan or microwave when ready to eat. If it’s thickened in the fridge, a splash of water, coconut milk, or plant-based milk brings it back to the perfect creamy consistency.
You can easily customize the curry to suit your taste or what you have on hand. Add vegetables like zucchini, carrots, cauliflower, or sweet potatoes along with the coconut milk for extra nutrition. Swap baby spinach for kale or chard if you prefer a slightly heartier green. For an even creamier texture, stir in extra coconut milk or cashew cream at the end, and a squeeze of lime juice brightens the flavors beautifully.
I love to serve this curry over fluffy basmati rice or quinoa. It’s also perfect with homemade naan—lightly brushed with vegan butter or olive oil and sprinkled with a pinch of salt or chopped cilantro. Leftovers taste even better than freshly cooked because the spices have time to meld, so it’s ideal for busy weeknights or meal prep.
I like to make this curry to last for 3–4 days so it can serve as a consistent, satisfying meal throughout the week. Keep it in an airtight container in the fridge, and a gentle stir before serving helps redistribute the flavors. If eating on subsequent days, a fresh drizzle of olive oil or a squeeze of lime may help refresh it. The curry is versatile enough to enjoy as a main over grains, as a hearty side, or even as a filling for wraps or pita.
Hope you enjoy it :)