This creamy coconut curry brims with tender chickpeas, wilted spinach, and warming spices, creating a satisfying plant-based meal that's ready in about 30 minutes. Perfect over a bed of rice or scooped up with warm naan!
[cooked-sharing]
Yields4 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins
1tbspcoconut oil (or olive oil)
1yellow onion, finely chopped
3clovesgarlic, minced
1inch piece of fresh ginger, minced
1tbspcurry powder
1tspground cumin
1tspground turmeric
½tsppaprika
1candiced tomatoes
1canfull-fat coconut milk
2canschickpeas, drained and rinsed
4cupsfresh spinach (or more if you like it extra green!)
1tbsplemon juice
Salt and pepper, to taste
Fresh cilantro, for garnish
Sauté Aromatics
1
In a large skillet or saucepan, heat coconut oil over medium heat.
Add the chopped onion and cook until soft and translucent, about 5 minutes.
Stir in the garlic and ginger and cook for another 1–2 minutes until fragrant.
Build the Curry Base
2
Add curry powder, cumin, turmeric, and paprika to the pan.
Stir continuously for about 30 seconds to toast the spices slightly and release their aromas.
Simmer the Sauce
3
Pour in the diced tomatoes (with their juices) and coconut milk.
Stir well to combine.
Bring the mixture to a simmer and let it cook for 5 minutes.
Add Chickpeas and Spinach
4
Stir in the chickpeas and simmer for another 5–7 minutes until heated through.
Add the spinach and cook just until wilted, about 2 minutes.
Season with salt, pepper, and a splash of lemon juice to brighten the flavors.
Serve and Garnish
5
Spoon curry over rice or serve with naan bread.
Sprinkle with chopped cilantro before serving.
Suggested Pairings
6
Sides: Basmati or jasmine rice, naan bread, mango chutney
Drink: A crisp white wine like Sauvignon Blanc, or a cooling mango lassi
Ingredients
1tbspcoconut oil (or olive oil)
1yellow onion, finely chopped
3clovesgarlic, minced
1inch piece of fresh ginger, minced
1tbspcurry powder
1tspground cumin
1tspground turmeric
½tsppaprika
1candiced tomatoes
1canfull-fat coconut milk
2canschickpeas, drained and rinsed
4cupsfresh spinach (or more if you like it extra green!)
1tbsplemon juice
Salt and pepper, to taste
Fresh cilantro, for garnish
Directions
Sauté Aromatics
1
In a large skillet or saucepan, heat coconut oil over medium heat.
Add the chopped onion and cook until soft and translucent, about 5 minutes.
Stir in the garlic and ginger and cook for another 1–2 minutes until fragrant.
Build the Curry Base
2
Add curry powder, cumin, turmeric, and paprika to the pan.
Stir continuously for about 30 seconds to toast the spices slightly and release their aromas.
Simmer the Sauce
3
Pour in the diced tomatoes (with their juices) and coconut milk.
Stir well to combine.
Bring the mixture to a simmer and let it cook for 5 minutes.
Add Chickpeas and Spinach
4
Stir in the chickpeas and simmer for another 5–7 minutes until heated through.
Add the spinach and cook just until wilted, about 2 minutes.
Season with salt, pepper, and a splash of lemon juice to brighten the flavors.
Serve and Garnish
5
Spoon curry over rice or serve with naan bread.
Sprinkle with chopped cilantro before serving.
Suggested Pairings
6
Sides: Basmati or jasmine rice, naan bread, mango chutney
Drink: A crisp white wine like Sauvignon Blanc, or a cooling mango lassi
