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Creamy Coconut Chickpea Curry with Spinach

creamy coconut chickpea curry - featured image
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A cozy, creamy, and hearty chickpea curry with spinach simmered in rich coconut milk and fragrant spices. Perfect for a quick and nourishing weeknight dinner.

Ingredients

Scale
  • 2 cans (15 oz / 425 g each) chickpeas, drained and rinsed
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 4 cups fresh spinach or 10 oz (280 g) frozen spinach, thawed and drained
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons tomato paste
  • 1 teaspoon cumin seeds or ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala (optional)
  • Pinch of red chili flakes or cayenne pepper (adjust to taste)
  • 2 tablespoons vegetable oil or ghee
  • Salt to taste
  • 1 tablespoon fresh lime juice
  • Fresh cilantro, chopped (optional, for garnish)

Instructions

  1. Drain and rinse the chickpeas. Thaw and squeeze excess water from the spinach if using frozen. Finely chop the onion, mince the garlic, and grate the ginger. (About 10 minutes prep)
  2. Heat 2 tablespoons of oil or ghee over medium heat in a large skillet. Add cumin seeds if using whole and toast for about 30 seconds until fragrant.
  3. Add the chopped onion and cook for 5-7 minutes until soft and translucent. Stir in garlic and ginger and cook for another 1-2 minutes until fragrant.
  4. Stir in tomato paste, ground cumin, coriander, turmeric, garam masala, and chili flakes. Cook for 2-3 minutes, stirring often, until spices bloom and tomato paste darkens slightly.
  5. Slowly pour in the coconut milk, stirring well to combine. Bring to a gentle simmer and cook for 5 minutes to thicken the sauce slightly.
  6. Add chickpeas and spinach, stirring to coat everything in the sauce. Simmer on low for 10 minutes to meld flavors and soften chickpeas.
  7. Taste and season with salt as needed. Stir in fresh lime juice just before serving. Garnish with chopped cilantro if desired.
  8. Serve hot over steamed basmati rice, warm naan, or your favorite grain.

Notes

If curry is too thick, add a splash of water or vegetable broth to loosen. Simmer gently to avoid curdling coconut milk. Toast whole cumin seeds for deeper aroma. Squeeze excess water from frozen spinach to avoid watery curry. Lime juice brightens the dish—don’t skip it. For thicker curry, simmer uncovered to reduce sauce.

Nutrition

Keywords: coconut chickpea curry, spinach curry, vegan curry, easy dinner, quick curry, creamy curry, plant-based, gluten-free

Find it online: https://tempotaste.com/creamy-coconut-chickpea-curry-with-spinach-easy-cozy-dinner-recipe/