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Chickpea Coconut Curry · Weeknight

Creamy Chickpea Coconut Curry with Spinach

Chickpeas and tomatoes simmered in a fragrant, creamy coconut sauce with spinach stirred in at the end. Mostly pantry ingredients, one pot, about 30 minutes.

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Prep
10 min
Cook
25 min
Total
35 min
Serves
4
Level
Easy

Ingredients

  • 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

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.

Tip: Curry powders vary in heat. Start with mild and add a pinch of cayenne if you like it spicier.

Tip: Light coconut milk works but makes a thinner sauce.

Storage: Refrigerate up to 4 days or freeze up to 3 months. It tastes even better the next day.

Make ahead: Make the whole curry ahead and reheat gently, adding a splash of water if it's thick.

Estimated nutrition per serving: 480 calories · protein 13 g · carbohydrates 42 g · fiber 13 g · sugars 10 g · fat 32 g (saturated 20 g) · sodium 890 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 13 of 13 ingredients.