20-Minute Tomato Coconut Curry With Garlic Rice
Make tomato coconut curry with chickpeas, spinach, and fluffy garlic rice in 20 minutes. A comforting plant-based dinner made with grocery-store staples.
By Nora Bellweather ·
Recipe
20-Minute Tomato Coconut Curry With Garlic Rice
By Nora Bellweather · Indian-inspired
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Serves
- 4
- Level
- Easy
Ingredients
- 1 tbsp olive oil, for the curry
- 1 small yellow onion, finely diced
- 3 clove garlic, minced, for the curry
- 1½ tbsp mild curry powder
- ½ tsp ground cumin
- 1 14.5-oz can crushed tomatoes
- 1 13.5-oz can full-fat coconut milk
- 2 15-oz can chickpeas, drained and rinsed
- ½ tsp fine salt, for the curry
- 1 tbsp olive oil, for the rice
- 2 clove garlic, minced, for the rice
- 1½ cup water, for the rice
- ¼ tsp fine salt, for the rice
- 1½ cup dry instant white rice with a 5-minute standing time and a 1:1 water-to-rice ratio
- 3 oz baby spinach
- 1 tbsp fresh lime juice
Method
- 1
Heat 1 tablespoon olive oil in a deep 12-inch skillet over medium-high heat. Add the onion and cook for 3 minutes, stirring often, until softened at the edges.
- 2
Stir in the 3 minced garlic cloves, curry powder, and cumin. Cook for 30 seconds, stirring constantly, until fragrant without letting the garlic brown.
- 3
Add the crushed tomatoes, coconut milk, chickpeas, and 1/2 teaspoon salt. Stir until combined and bring to a steady simmer, about 2 minutes. Reduce the heat to medium-low and simmer uncovered for 7 minutes, stirring occasionally; prepare the rice during this time.
- 4
Heat the remaining 1 tablespoon olive oil in a 2-quart saucepan over medium heat. Add the remaining 2 minced garlic cloves and cook for 30 seconds, stirring, until fragrant but still pale.
- 5
Carefully add the water and remaining 1/4 teaspoon salt to the saucepan. Increase the heat to high and bring to a full boil, about 2 minutes.
- 6
Stir the instant rice into the boiling water, cover the saucepan, and remove it from the heat. Let stand for 5 minutes, or for the time specified on the package, until the water is absorbed.
- 7
After the curry has simmered for 7 minutes, stir in the spinach. Cook for 1–2 minutes, until the leaves are wilted and the sauce is gently bubbling.
- 8
Remove the skillet from the heat and stir in the lime juice.
- 9
Fluff the rice with a fork, separating any clumps and distributing the garlic.
- 10
Divide the garlic rice among four bowls and spoon the tomato coconut curry alongside it.
The story behind it
Canned tomatoes, coconut milk, and chickpeas make a rich, saucy curry without a long simmer. Serve it with garlic rice that cooks alongside the curry, so everything reaches the table in about 20 minutes. Instant white rice is the shortcut that keeps this dinner on schedule.
A Pantry Dinner With a Practical Shortcut
Tomatoes bring acidity, coconut milk adds body, and chickpeas make this curry substantial enough for dinner. Briefly warming the curry powder in oil helps distribute its flavor throughout the sauce. Baby spinach goes in near the end, keeping its green color and adding vegetables without extra chopping.
The timing depends on instant white rice designed to stand in hot water for about five minutes. Regular white rice, brown rice, and other quick-cooking rice blends need different amounts of water and cooking time. Check the box before you begin. Start the rice when the curry begins its simmer, and the two components should finish close together.
Useful Swaps and Adjustments
- Coconut milk: Full-fat canned coconut milk gives the sauce more body. Light coconut milk works, but the curry will be thinner. Coconut milk beverage from a carton is not a good substitute here.
- Tomatoes: Crushed tomatoes create a fairly smooth sauce. If you only have diced tomatoes, pulse them briefly in a blender or use them as they are for a chunkier curry.
- Chickpeas: Canned white beans work well in the same quantity. Drain and rinse them before adding.
- Spinach: Substitute chopped baby kale, allowing a few extra minutes for it to soften. Thawed frozen spinach also works; squeeze out excess water first.
- Heat: Curry powders vary. Choose a mild blend for a gentle curry, then offer crushed red pepper at the table for anyone who wants more heat.
Make Ahead and Store
Refrigerate the curry and rice in separate shallow containers within two hours of cooking. Keep both refrigerated for up to four days. Reheat only the portion you need until steaming hot throughout. Add a splash of water to loosen the curry, and sprinkle the rice with water before reheating it covered in the microwave. Freeze separate portions for up to two months and thaw overnight in the refrigerator.
Frequently Asked Questions
Can I use regular basmati rice?
Yes. Cook it separately according to its package instructions, using the sautéed garlic for flavor. Allow additional time; the 20-minute estimate is for instant white rice.
Why is my curry thinner than expected?
Coconut milk brands and canned tomatoes vary in thickness. Simmer the curry uncovered for a few extra minutes, stirring occasionally, if you prefer a thicker sauce.
Can I skip the lime?
Yes, although its acidity brightens the coconut sauce. A small squeeze of lemon is a useful substitute. Add either gradually, since the tomatoes already contribute acidity.
Is curry powder the same as curry paste?
No. This recipe uses dry curry powder. Curry pastes have different seasoning levels and may contain fish or shrimp ingredients, so they are not a direct substitute.
Spoon the curry beside the garlic rice so there is plenty of sauce to mix through each serving. Leftovers make a handy lunch the next day.
