Coconut Garbanzo Bean Curry + Basmati Rice
Why we love it:
- 11⁄2 cups Basmati Rice (White)
- 21⁄4 cups Water
- 3⁄4 teaspoon Kosher Salt (divided)
- 1 Yellow Onion
- 1 Tablespoon Unsalted Butter
- 11⁄2 Tablespoons Curry Powder
- 1⁄4 teaspoon Garlic Powder
- 1 15-ounce can Garbanzo Beans (low sodium is ideal)
- 1 15-ounce can Coconut Milk
- 5 cups Baby Spinach
- 4 Tablespoons Plain Yogurt (optional)
In a medium pot with tightfitting lid, combine the rice, water and half of the salt. Bring to a boil over high heat, then stir it well. Turn the heat down to low and cover. Simmer, untouched, for 17 minutes. Turn off the heat and stir it, then put the lid back on and let it rest for 4 minutes longer.
Meanwhile, peel the onion and chop it in half. Slice into thin half-moons.
Melt the butter in a medium pot over high heat, and add the onions. Add the curry powder and garlic powder. Let those sauté while you open cans.
Open the garbanzo beans and don’t drain them. (If you didn’t get low sodium you may prefer to drain it and use 1 cup of water instead, or use the bean liquid and reduce the salt).
Open the coconut milk.
Wash the baby spinach. No need to dry it off.
5. STIR + SIMMER
Add the beans, coconut milk, and the remaining salt to the pot. Bring to a simmer, then reduce to medium heat.
Simmer for about 5 minutes.
Next add the spinach and stir for 1 minute or until it wilts.
Heap the hot rice in bowls and top with curry. Garnish with a dollop of yogurt, if desired.