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Chickpea Coconut Curry

A rich, warming curry loaded with chickpeas and spinach in a creamy coconut sauce — vegan comfort food at its finest.

dinner • prep: 5 min • cook: 20 min • serves 4

Ingredients

  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 can (14 oz) coconut milk
  • 1 can (14 oz) diced tomatoes
  • 3 cups fresh spinach
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 2 tablespoons olive oil
  • Salt to taste
  • Fresh cilantro, for garnish
  • Basmati rice, for serving

Instructions

  1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Cook onion for 3 minutes until softened. Add garlic and ginger, cook 30 seconds.

  2. Toast the spices: Stir in curry powder, cumin, and turmeric. Cook for 1 minute until fragrant.

  3. Simmer: Add diced tomatoes, coconut milk, and chickpeas. Bring to a simmer and cook for 15 minutes until the sauce thickens slightly.

  4. Add spinach: Stir in spinach and cook until wilted, about 1 minute. Season with salt.

  5. Serve: Ladle over basmati rice and top with fresh cilantro.

Notes

  • Storage: Keeps in the fridge for 5 days and freezes beautifully for 3 months. The flavors get even better overnight.
  • Variations: Add sweet potato cubes (add early to cook through), swap spinach for kale, or stir in a tablespoon of peanut butter for richness.
  • Tips: Full-fat coconut milk makes a huge difference in creaminess. Don’t use light.