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Chickpea and Spinach Coconut Curry

Yields4 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins

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!

Chickpea and Spinach Coconut Curry

 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

  1. In a large skillet or saucepan, heat coconut oil over medium heat.

  2. Add the chopped onion and cook until soft and translucent, about 5 minutes.

  3. Stir in the garlic and ginger and cook for another 1–2 minutes until fragrant.

Build the Curry Base
2

  1. Add curry powder, cumin, turmeric, and paprika to the pan.

  2. Stir continuously for about 30 seconds to toast the spices slightly and release their aromas.

Simmer the Sauce
3

  1. Pour in the diced tomatoes (with their juices) and coconut milk.

  2. Stir well to combine.

  3. Bring the mixture to a simmer and let it cook for 5 minutes.

Add Chickpeas and Spinach
4

  1. Stir in the chickpeas and simmer for another 5–7 minutes until heated through.

  2. Add the spinach and cook just until wilted, about 2 minutes.

  3. Season with salt, pepper, and a splash of lemon juice to brighten the flavors.

Serve and Garnish
5

  1. Spoon curry over rice or serve with naan bread.

  2. 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

Nutrition Facts

4 servings

Serving size