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Chickpea Spinach Coconut Curry

A creamy and vibrant curry made with chickpeas, fresh spinach, and coconut milk, delivering a fantastic balance of flavors that makes it perfect for family dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can 15 oz chickpeas, drained and rinsed
  • 2 cups fresh spinach, washed and chopped
  • 1 can 14 oz coconut milk
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Method
 

Preparation
  1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it's translucent.
  2. Stir in the minced garlic and let it cook for an additional minute until fragrant.
  3. Sprinkle in the curry powder and ground cumin, stirring to combine. Let the spices cook for about 1 minute to release their aroma.
  4. Add the drained chickpeas to the skillet and stir well, allowing them to absorb the spices for a few minutes.
  5. Slowly add the coconut milk to the mixture, stirring to combine everything beautifully. Reduce the heat to low and let it simmer for about 10 minutes.
  6. Stir in the fresh spinach, cooking just until it wilts—around 2-3 minutes. Season with salt and pepper to taste.
  7. Serve the Chickpea Spinach Coconut Curry hot, garnished with fresh cilantro if desired.

Notes

Pairs beautifully with basmati rice or naan bread. For an extra drink, consider serving with lime-infused water or mango lassi.