Coconut Curry Diva Rice with Chickpeas

Ingredients

• 2 cups Diva Rice (prepared according to package directions)
• 1 tbsp coconut oil
• ½ yellow onion (diced)
• 3 cloves garlic (minced)
• 1 tbsp fresh ginger (grated)
• 2 tbsp curry powder
• ½ tsp turmeric
• ½ tsp cumin
• 1 can (13.5 oz) full-fat coconut milk
• 1 can (15 oz) chickpeas (drained and rinsed)
• 2 cups baby spinach
• 1 tbsp lime juice (fresh)
• salt (to taste)
• fresh cilantro (for garnish)(optional)
• red pepper flakes (for heat)(optional)

Instructions

1. 1

   Prepare 2 cups of Diva Rice with hot water according to package directions. Set aside.

2. 2

   Heat coconut oil in a large skillet or pot over medium heat. Add the diced onion and sauté for 3–4 minutes until softened and translucent.

3. 3

   Add the garlic and grated ginger, stirring for about 30 seconds until fragrant.

4. 4

   Stir in the curry powder, turmeric, and cumin. Toast the spices for 1 minute, stirring constantly to prevent burning.

5. 5

   Pour in the full can of coconut milk and stir to combine. Bring to a gentle simmer.

6. 6

   Add the drained chickpeas and simmer for 8–10 minutes, stirring occasionally, until the sauce thickens slightly.

7. 7

   Fold in the baby spinach and cook for 1–2 minutes until wilted. Stir in the lime juice and season with salt to taste.

8. 8

   Divide the prepared Diva Rice among 4 bowls. Spoon the coconut curry and chickpeas over the rice. Garnish with fresh cilantro and red pepper flakes if desired.