Coconut Chickpea and Spinach Curry

Instructions

1. 1

   All microwave timings use a 1000-watt microwave at 100% power. Finely chop the onion and garlic. Drain the chickpeas; the listed amount is the drained weight, approximately two 400 g cans. Use full-fat coconut milk and keep the tomato juice.

2. 2

   Place the onion, garlic, olive oil and 30 ml water in a 3-liter microwave-safe casserole. Cover with a vented microwave-safe lid. Microwave for 4 minutes, stirring and rotating the vessel a quarter-turn after 2 minutes.

3. 3

   Stir in the curry powder, ground ginger and salt, followed by the tomatoes with their juice, coconut milk, chickpeas and frozen spinach. Cover with the vented lid and microwave for 12 minutes in three 4-minute intervals. After each interval, carefully uncover, stir thoroughly from the edges to the center, break up softened spinach clumps and rotate the vessel a quarter-turn.

4. 4

   Continue microwaving the covered curry in 2-minute intervals, stirring and rotating after each, until a food thermometer reads at least 165°F/74°C in several places and the onion and spinach are tender; expect another 2–4 minutes. Let the curry stand covered for at least 2 minutes while you cook the rice.

5. 5

   Cook the basmati rice in a 2-liter microwave-safe bowl according to the package directions, using the microwave. Let stand covered for 2 minutes.

6. 6

   Stir the curry once more. Divide the rice among four bowls and spoon the curry over it.