Recipes / Pot
Pot
Coconut Chickpea & Spinach Curry
The Hermit's Pot
A pantry curry that feeds a table from four cans. Coconut milk makes it rich without dairy, and the spinach goes in at the very end so it stays green.
At the table: On the lowest burner or in a preheated slow cooker on warm up to 4 hours, at 140°F or above. Stir now and then and add water as it thickens. Keep the rice in a rice cooker on warm, or set it out covered for no more than 2 hours.
Not yet table-tested. This recipe is written from standard, well-known methods and has not been through our test tables yet. The badge changes when it has.
Crafting formula
TrainsBladeTime
Stock your pantry to see what you are missing.
Why nowRestricted-diet tables were running out of mains. This one is free of all nine major US allergens as written.
Ingredients
As written: About 8 cups.
Kosher salt means Diamond Crystal. With Morton kosher salt, use about half.
Method
Cook the onion in the oil in a large pot over medium heat, stirring now and then, 8 minutes.
Look forSoft and turning golden at the edges.
Add the garlic, ginger, curry powder and cumin and stir 1 minute. Stir in the tomato paste and cook 1 minute more.
Look forFragrant, and the paste darkens a shade. Don't let the spices scorch.
Add the chickpeas, tomatoes, coconut milk, broth and salt. Bring to a simmer and cook uncovered, stirring now and then, 15 to 20 minutes.
Look forThick enough to coat a spoon. Press a few chickpeas against the pot to thicken it more.
Off the heat, stir in the spinach a handful at a time until wilted, then the lime juice. Taste for salt. Serve over rice with cilantro.
Make ahead
Up to 4 days in the fridge or 3 months frozen. It thickens as it sits; loosen with a splash of water. Reheat on the stove to 165°F, then hold.
Holding
On the lowest burner or in a preheated slow cooker on warm up to 4 hours, at 140°F or above. Stir now and then and add water as it thickens. Keep the rice in a rice cooker on warm, or set it out covered for no more than 2 hours.
Allergens
None of the major allergens as written. Always check labels on packaged ingredients.
Notes
Check the curry powder label; most are allergen-free. This uses curry powder, not Thai curry paste, which often contains shrimp.
Coconut is no longer on the FDA's tree-nut list, but a few people with tree-nut allergies react to it. Ask your guests.
Tavern Night
This dish's twist table (d6)
| 1–2 | The classic stands. No twist. Cook it as written. |
|---|---|
| 3 | Herb swap. Swap cilantro for torn basil or mint |
| 4 | Acid strike. Finish each bowl with a squeeze of lime |
| 5 | Plating challenge. Serve in mugs with the rice underneath |
| 6 | Host's boon. The Host picks any twist above, or the table invents one. The safety rule still applies. |
Roll before you start cooking. No twist ever changes a time, a temperature or how done something must be.