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Cook the basmati rice according to package directions. Typically, combine 1 1/2 cups rice with 3 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed. Let stand, covered, for 5 minutes, then fluff with a fork.

While the rice cooks, heat olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and cook, stirring occasionally, until softened, about 5-7 minutes.

Add the minced garlic and grated fresh ginger to the pot. Cook for 1 minute more, stirring constantly, until fragrant.

Stir in the curry powder and cook for another 30 seconds, stirring constantly, to toast the spices.

Pour in the undrained diced tomatoes, full-fat coconut milk, and vegetable broth. Add the sliced carrots and diced red bell pepper. Bring the mixture to a gentle simmer.

Reduce the heat to medium-low, cover, and simmer for 10-12 minutes, or until the carrots are tender-crisp.

Stir in the rinsed and drained chickpeas and frozen peas. Continue to simmer for 3-5 minutes, or until the peas are heated through.

Add the fresh spinach to the pot, stirring until it wilts into the curry, about 2-3 minutes. Season with kosher salt and black pepper to taste.
Serve the vegetable curry hot over the cooked basmati rice. Garnish each bowl with chopped fresh cilantro and a lime wedge.


Cook the basmati rice according to package directions. Typically, combine 1 1/2 cups rice with 3 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed. Let stand, covered, for 5 minutes, then fluff with a fork.

While the rice cooks, heat olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and cook, stirring occasionally, until softened, about 5-7 minutes.

Add the minced garlic and grated fresh ginger to the pot. Cook for 1 minute more, stirring constantly, until fragrant.

Stir in the curry powder and cook for another 30 seconds, stirring constantly, to toast the spices.

Pour in the undrained diced tomatoes, full-fat coconut milk, and vegetable broth. Add the sliced carrots and diced red bell pepper. Bring the mixture to a gentle simmer.

Reduce the heat to medium-low, cover, and simmer for 10-12 minutes, or until the carrots are tender-crisp.

Stir in the rinsed and drained chickpeas and frozen peas. Continue to simmer for 3-5 minutes, or until the peas are heated through.

Add the fresh spinach to the pot, stirring until it wilts into the curry, about 2-3 minutes. Season with kosher salt and black pepper to taste.
Serve the vegetable curry hot over the cooked basmati rice. Garnish each bowl with chopped fresh cilantro and a lime wedge.
