This creamy and comforting curry is rich, delicious, and warming, perfect for a chilly night. We recommend making your own curry powder for the most flavor (here is our recipe), but you can also use store bought if you’re pressed for time. For those that like spice, we recommend adding ¼ tsp cayenne pepper to the curry powder for extra heat to warm you up.
Chickpea Coconut Curry
- 1 cup basmati rice
- 2 tbsp ghee or vegetable oil
- 1 small onion, finely chopped
- 3 garlic cloves, grated
- 1 (1″) piece ginger, grated
- 1 tbsp curry powder
- 1 (15 oz) can full fat coconut milk
- 2 (15 oz) cans chickpeas, drained and rinsed
- 2 cups packed baby spinach
- 1 lime
- 1 tsp garam masala
- ¼ cup cilantro leaves
1) Place 1 cup basmati rice in the Suvie rice pot (black handles). Cover pot with the lid and place inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Input settings and cook now.
Suvie Starch Cooker Settings
Rice, Long Grain, 1 cup
2) In a Suvie pan, stir together 2 tbsp ghee, 1 chopped onion, 2 garlic cloves, 1 piece ginger, and 1 tbsp curry powder. Place pan in the bottom zone of Suvie and broil for 15 minutes or until onion is soft.
3) Remove pan from Suvie and add 1 can coconut milk, 2 cans chickpeas, 1 tsp salt, and ½ tsp black pepper. Return pan to Suvie, input settings and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook on High for 2 hours
4) Remove pan from Suvie and stir in spinach. Return pan to Suvie and allow spinach to wilt from residual heat of the pan, about 10 minutes.
5) Meanwhile, remove rice from Starch Cooker, fluff with a fork, and divide between plates.
6) Remove pan from Suvie and season with 1 tsp garam masala, and juice from 1 lime. Season to taste with salt and pepper. Divide between plates and top with cilantro.
Nutritional Information per serving (4 servings per recipe): Calories 630, Total Fat 30g, Total Carbohydrates 90g, Total Sodium 940mg, Total Protein 17g.