A warming curry that leans on coconut milk's richness to build a complete sauce in one pot. This shelf's single item stretches into a satisfying dinner with pantry staples and just two quick buys. Serve over rice for a weeknight meal that feels like more fuss than it is.

Serves 2. 35 minutes, 15 at the stove.

About 1790 calories a serving, 43 g protein, 218 g carbohydrate, 91 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start rice in 1.5 cups water with a pinch of salt; bring to a boil, then cover and reduce heat to low.
2. While rice cooks, dice 1 onion and mince 3 garlic cloves. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering.
3. Add onion to the pan and cook until soft and starting to color, stirring often, about 5 minutes. Add garlic and cook 1 minute until fragrant.5 min
4. Drain and rinse the chickpeas, then add them to the pan with the full can of coconut milk. Stir well to combine, scraping up any browned bits. Bring to a gentle simmer.
5. Simmer the curry for 8 minutes, stirring occasionally, until chickpeas are warmed through. Taste and add salt and pepper as needed.8 min
6. Roughly chop 3 cups fresh spinach or kale and stir into the curry. Cook just until wilted, about 2 minutes, then remove from heat.2 min

Note Swap any cooked canned legume for the chickpeas. Store leftovers in an airtight container in the fridge for up to three days; reheat gently on the stove. Serve with lime wedges and pickled onions if you have them on hand, or a simple green salad alongside.