Chickpea and spinach coconut curry

candidate 23.4 attention-min · 39 min total · hardy
Leaves 2 lunches

Cans, frozen spinach, and keepers. Packs well over rice for lunch.

Ingredients

30 oz canned chickpeas

13.5 oz coconut milk

14.5 oz canned diced tomatoes

10 oz frozen chopped spinach

1 yellow onion

3 garlic cloves

1 tbsp fresh ginger

1 tbsp curry powder

1 tsp garam masala

1 cup basmati rice

2 tbsp neutral oil

1. Rinse rice and start it covered on low · 3 min · hands-on

2. Rice cooks, then rests off heat · 25 min · away

3. Chop onion, mince garlic and ginger · 8 min · hands-on

4. Soften onion in oil, stirring often · 8 min · nearby

5. Add garlic, ginger, and spices; stir until fragrant · 2 min · hands-on

6. Add drained chickpeas, tomatoes, and coconut milk; simmer · 15 min · earshot

7. Stir in frozen spinach until hot · 3 min · nearby

Source: Claude draft (2026-10-12) — unvetted