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Easy • Vegetarian

Golden Chickpea & Spinach Coconut Curry

A vibrant and creamy plant-based curry packed with chickpeas, spinach, and warm spices, ready in under 30 minutes.

Prep
10 min
Cook
15 min
Servings
4
Level
Easy
Golden Chickpea & Spinach Coconut Curry

This Golden Chickpea & Spinach Coconut Curry is a true weeknight wonder! It's incredibly flavorful, packed with nourishing ingredients, and comes together so quickly, you'll wonder why you ever ordered takeout. Plus, it's plant-based and absolutely delicious!

Ingredients

Yield: 4 servings

Main

  • 1 tbsp coconut oil or olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 1 tbsp curry powder
  • 1/2 tsp ground turmeric
  • 1/4 tsp cayenne pepper (optional, for heat)
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 5 oz fresh spinach
  • Salt and black pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Cooked rice or naan, for serving

Preparation

  1. Step 1

    Heat coconut oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.

  2. Step 2

    Stir in garlic and ginger and cook for 1 minute until fragrant. Add curry powder, turmeric, and cayenne (if using), and cook for another minute, stirring constantly, until spices are fragrant.

  3. Step 3

    Pour in coconut milk, add rinsed chickpeas and diced tomatoes (with their juices). Bring to a gentle simmer, then reduce heat to low, cover, and cook for 10 minutes, allowing flavors to meld.

  4. Step 4

    Stir in fresh spinach a handful at a time, allowing it to wilt down before adding more. Cook until all spinach is wilted, about 2-3 minutes.

  5. Step 5

    Season with salt and pepper to taste. Serve hot over cooked rice or with warm naan bread, garnished with fresh cilantro.

Tips

  • Adjust the cayenne pepper to your preferred level of spice, or omit for a mild curry.
  • For added vegetables, stir in diced bell peppers or cauliflower florets along with the chickpeas and tomatoes.
  • Full-fat coconut milk provides the best creamy texture and rich flavor for this curry.

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