Leftover Coconut Chicken and Chickpea Curry with Fragrant Basmati Rice

In a small saucepan, combine 2 cups leftover basmati rice with 1 tablespoon water. Cover with a tight-fitting lid and place over low heat for 8-10 minutes, or until the rice is heated through and becomes fluffy again.

Peel and grate 1 inch of fresh ginger. In a medium pot, combine 3 cups leftover coconut chicken and chickpea curry with the grated ginger. Heat over medium-low for 10-12 minutes, stirring occasionally to prevent sticking, until the sauce is bubbling and the chicken is hot throughout.

While the curry and rice reheat, peel and mince 2 cloves of garlic. Wash 5 ounces fresh baby spinach and pat dry. In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Add the spinach and a pinch of salt and pepper. Sauté for 2-3 minutes until the spinach is just wilted and bright green.

Finely dice 1/4 of a small red onion. Wash 0.25 cup fresh cilantro and roughly chop the leaves. Cut 1 whole lime into four wedges.

To serve, divide the warmed basmati rice between two bowls. Ladle the hot chicken and chickpea curry over the rice. Arrange the sautéed garlic spinach on the side of each bowl.

Top each serving with 0.25 cup plain greek yogurt, a sprinkle of the diced red onion, the chopped cilantro, and 1 tablespoon sliced almonds. Serve immediately with 2 lime wedges per bowl for squeezing over the top.