A weeknight curry built on canned coconut milk, the workhorse of quick dinners. Simmered chickpeas and greens cook in spiced coconut broth while rice soaks up every drop. With onion and garlic from your pantry, this feels substantial and warm.

Serves 2. 35 minutes, 12 at the stove.

About 1530 calories a serving, 36 g protein, 186 g carbohydrate, 79 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Start rice in a pot: bring 1 1/2 cups water to boil, add 3/4 cup rice and 1/2 teaspoon salt, reduce to a simmer, cover, and cook until tender about 18 minutes; don't lift the lid.18 min
2. While rice cooks, warm 1 tablespoon oil in a large skillet over medium heat. Dice 1 medium onion and stir into hot oil until softened and golden, about 4 minutes.4 min
3. Mince 2 garlic cloves and add to the onion along with 1 teaspoon cumin and 1/2 teaspoon turmeric, stirring until fragrant, about 30 seconds.
4. Pour in the full can of coconut milk, scraping up the bottom of the pan. Drain and rinse 1 can chickpeas, add them to the coconut milk, and bring to a low simmer.
5. Tear 4 cups fresh spinach or kale into the pan and stir until wilted, about 3 minutes. Season with salt and pepper to taste.3 min
6. Fluff the finished rice with a fork and divide between two bowls. Ladle the curry and its broth over the rice and serve.

Note Swap chickpeas for white beans if that's what you have. Leftovers keep in an airtight container for three days and taste better the next day when the spices deepen. Serve with lime wedges, pickled onion, or a squirt of hot sauce on the side.