I love indian curries. I don’t usually make them too spicy but they’re so flavourful because of all the different spices. This chickpea tikka masala was perfect in that regard. It was seasoned so well and made the house smell incredible.

Another reason I love indian curries is the coconut milk. It adds so much creaminess and cuts the acidity of the canned tomatoes. The coconut also helps to mellow out the heat from the spices. Plus, since it’s a nondairy milk, it actually makes this curry (and many other indian dishes) vegan, as well as vegetarian. But if you wanted, you could take out the chickpeas and use chicken in your curry.

The curry alone was delicious but you need something to soak up all the delicious sauce. That’s what the green rice was for. The colour comes from spinach that gets blended with yummy things like onion, garlic and jalapeno. The rice just cooks in that green mixture and takes on the colour. It was a neat way of cooking rice and it gave a nice amount of flavour. I’m sure kids would love this rice and they wouldn’t even notice there was spinach in it.

The only sort of hard thing with this recipe is time management. I had to do some multitasking to make sure it would all be ready at the same time. It worked though – the curry was done simmering at the same time that the rice was done cooking. Dinner was ready in about 1 hour.

I had made this curry last night for dinner and I’m currently eating a bowl of it for lunch while writing this post. I wish I made double the recipe. You will love it. I can’t wait to make it again 🙂