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Coconut Garbanzo Bean Curry + Basmati Rice

Active Time: 5 minutes
Total Time: 20 minutes
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Why we love it:

This dish is part of our Hangry Series. That is, a group a go-to recipes for when you have to have dinner on the table 10 minutes ago and can pull together with minimal ingredients. If you have pre-cooked or left over rice, this dish is that quick and easy.


  • 112 cups Basmati Rice (White)
  • 214 cups Water
  • 34 teaspoon Kosher Salt (divided)
  • 1 Yellow Onion
  • 1 Tablespoon Unsalted Butter
  • 112 Tablespoons Curry Powder
  • 14 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)

Cooking Instructions

  • 1. RICE

    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.

  • 2. CURRY

    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.

  • 3. 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.

  • 4. SPINACH

    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.

  • 6. SPINACH

    Next add the spinach and stir for 1 minute or until it wilts.

  • 7. SERVING

    Heap the hot rice in bowls and top with curry. Garnish with a dollop of yogurt, if desired.

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    use your favorite oil instead of butter, DF yogurt of choice
    stir in cubes of whitefish like cod, sole or snapper while simmering and cook until done. Or stir in peeled shrimp
  • RICE:
    if use have pre-cooked rice (we hear people love Trader Joe’s brand) use that on a really quick night! Great over quinoa, roasted potatoes, and rice or soba noodles too
    if not making the souvlaki wraps as well this week, you can skip the yogurt garnish
    garam masala is a nice spice blend alternative
  • BEANS:
    if you prefer white beans are ok here. Or if avoiding beans, use cauliflower florets, chopped mixed vegetables, or diced potatoes (adjust cooking time for other vegetables)
    shredded kale, chard, cabbage, or frozen squash, edamame or peas
    sauté thin slices of chicken breast or thighs and add with the onions. Cook until mostly cooked through and consider adding a few minutes to the simmer time. Ground turkey is great too and quite simple because you don’t have to slice it
    if your kids will eat the components of this meal but not the curry, you can serve them rice with garbanzo beans and a few bites of spinach. Just pull everything out, or leave some beans to the side and warm them in the microwave or a separate saute pan. Maybe they can “dip” in the coconut sauce to get a taste
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