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Cook the Rice: In a medium pot, combine the rice and water. Bring to a boil, reduce heat, cover, and simmer until the water is absorbed (about 15 minutes). Fluff with a fork and set aside.
Sauté the Aromatics: Heat olive oil in a large pan over medium heat. Add diced onion, garlic, and ginger. Cook until the onion is soft and translucent, about 5 minutes.
Add Spices: Stir in curry powder and cumin. Cook for 1 minute until fragrant, stirring continuously to avoid burning.
Simmer the Curry: Add diced tomato and salt. Cook for 5 minutes until the tomatoes soften. Stir in the spinach, chickpeas, and ½ cup water. Simmer for 8-10 minutes, allowing the flavors to meld.
Finish with Coconut Milk: Pour in the coconut milk and stir well. Let it simmer for another 5-7 minutes until the curry reaches your desired consistency.
Serve: Taste and adjust seasoning as needed. Serve hot with rice or naan.