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!
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 20 minsTotal Time 35 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
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 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
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
Chickpea and Spinach Coconut Curry
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