Coconut Chickpea Curry

This comforting coconut chickpea curry features tender chickpeas simmered in a rich, aromatic spiced coconut milk sauce. Infused with fresh ginger, garlic, and vibrant baby spinach, it is a nourishing meal that pairs perfectly with warm basmati rice.

• Prep time: 11 minutes
• Cook time: 26 minutes
• Total time: 37 minutes
• Servings: 4
• Difficulty: Easy
• Cuisine: International

Ingredients

• 2 tablespoons coconut oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1 can (14.5 ounces) diced tomatoes
• 2 cans (15 ounces each) chickpeas, drained and rinsed
• 1 can (13.5 ounces) full-fat coconut milk
• 1 teaspoon sea salt
• 2 cups packed fresh baby spinach
• 1 tablespoon fresh lime juice
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat the coconut oil in a large skillet or pot over medium heat.
2. Add the chopped onion and cook for 5 minutes until soft and translucent.
3. Stir in the minced garlic, grated ginger, curry powder, cumin, and turmeric, cooking for 1 minute until highly fragrant.
4. Add the diced tomatoes with their juices and cook for 3 minutes, scraping up any browned bits from the bottom of the pan.
5. Stir in the drained chickpeas, full-fat coconut milk, and sea salt, bringing the mixture to a gentle simmer.
6. Reduce the heat to low and let the curry simmer uncovered for 15 minutes to allow the flavors to meld and the sauce to thicken.
7. Stir in the fresh baby spinach and cook for 2 minutes until the leaves are completely wilted.
8. Remove from heat, stir in the fresh lime juice, and garnish with chopped cilantro before serving.

Tips

• For a thicker curry sauce, lightly mash a handful of the chickpeas against the side of the pot with a wooden spoon.
• Using full-fat canned coconut milk is essential for achieving a rich, creamy, and velvety texture.
• Leftovers taste even better the next day as the spices continue to develop and meld together in the refrigerator.

Frequently Asked Questions

Can I use light coconut milk instead?

Yes, but the curry will be much thinner and less creamy than when made with full-fat canned coconut milk.

How long does this curry keep in the fridge?

Store it in an airtight container in the refrigerator for up to 4 to 5 days.

Can I add other vegetables to this dish?

Absolutely, diced sweet potatoes, cauliflower florets, or green peas make wonderful additions to this curry.