Name: Chickpea and Spinach Coconut Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 tbsp coconut oil (or olive oil); 1 yellow onion, finely chopped; 3 cloves garlic, minced; 1 inch piece of fresh ginger, minced; 1 tbsp curry powder; 1 tsp ground cumin; 1 tsp ground turmeric; ½ tsp paprika; 1 can diced tomatoes; 1 can full-fat coconut milk; 2 cans chickpeas, drained and rinsed; 4 cups fresh spinach (or more if you like it extra green!); 1 tbsp lemon juice; Salt and pepper, to taste; Fresh cilantro, for garnish

DifficultyBeginner

CategoryMain Courses, Vegetarian

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!

Yields4 Servings

Prep Time15 minsCook Time20 minsTotal Time35 mins

1 tbsp coconut oil (or olive oil)

1 yellow onion, finely chopped

3 cloves garlic, minced

1 inch piece of fresh ginger, minced

1 tbsp curry powder

1 tsp ground cumin

1 tsp ground turmeric

½ tsp paprika

1 can diced tomatoes

1 can full-fat coconut milk

2 cans chickpeas, drained and rinsed

4 cups fresh spinach (or more if you like it extra green!)

1 tbsp lemon juice

Salt and pepper, to taste

Fresh cilantro, for garnish

Sauté Aromatics

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

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

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

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

Spoon curry over rice or serve with naan bread.
Sprinkle with chopped cilantro before serving.

Suggested Pairings

Sides: Basmati or jasmine rice, naan bread, mango chutney
Drink: A crisp white wine like Sauvignon Blanc, or a cooling mango lassi

Ingredients