Warming and simple, nothing better!
Cook the Dainty Basmati Rice according to package instructions. When done, allow to rest until needed.
Preheat a large pot over medium high heat. When hot, add in the oil and onions. Sautee the onions for 3 minutes, or until starting to soften. Add in the garlic and ginger. Cook for another minute.
Stir in the garam masala and madras curry powder. Cook until the spiced become aromatic, about 20 seconds.
Add in the cherry tomatoes, chickpeas, and 1 cup water. Allow to come to a simmer, reduce the heat to medium-low, and simmer for 5 minutes.
Pour in the coconut milk, stir to combine. If there is not enough liquid, add more water to adjust to your liking. Bring back to a simmer and allow to warm through.
To finish, season with salt and pepper to taste. Stir in the spinach and allow to wilt.
To serve, spoon some Dainty Basmati Rice into a serving bowl and top with the chickpea curry. Garnish with a dollop of Greek yogurt and some fresh cilantro.
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