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Creamy Chickpea Coconut Curry with Spinach

Ingredients · Serves 4 · Prep 10 min · Total 35 min

  • 2 tbsp vegetable or coconut oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp mild curry powder
  • 1 tsp ground cumin
  • 1 tbsp tomato paste
  • 2 cans chickpeas, 15 oz each, drained and rinsed
  • 1 can diced tomatoes, 14.5 oz, with juices
  • 1 can coconut milk, 13.5 oz, full fat
  • 1 tsp kosher salt, plus more to taste
  • 4 cups baby spinach, packed
  • 1 tbsp lime juice
  • fresh cilantro, for serving (optional)
  • cooked rice or naan, for serving
simmerbee.com/r/chickpea-coconut-curry-weeknightSimmerbeeCard 1 · front

Creamy Chickpea Coconut Curry with Spinach

Steps

  1. Heat the oil in a Dutch oven or deep skillet over medium heat. Add the onion and cook, stirring, until soft and lightly golden.
  2. Add the garlic, ginger, curry powder, cumin and tomato paste and stir constantly until very fragrant. Toasting the spices wakes up their flavor.
  3. Add the chickpeas, tomatoes with their juices, coconut milk and salt. Stir and bring to a gentle boil.
  4. Lower the heat and simmer, stirring now and then, until the sauce thickens a bit. Mash a few chickpeas against the side of the pot to make it creamier.
  5. Stir in the spinach a handful at a time until wilted, then add the lime juice. Taste and add salt if needed.
  6. Serve over rice or with naan, topped with cilantro.