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Chickpea Spinach Coconut Curry

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Chickpea Spinach Coconut Curry is a creamy, comforting vegan dish made with chickpeas, fresh spinach, and aromatic spices simmered in a rich coconut milk sauce. It’s quick to prepare and perfect served over rice or with naan.

Ingredients

Scale
  • 1 tablespoon coconut oil or vegetable oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 (14 oz) can diced tomatoes
  • 1 (14 oz) can full-fat coconut milk
  • 4 cups fresh spinach
  • Salt and pepper to taste
  • Juice of 1/2 lime
  • Fresh cilantro for garnish (optional)

Instructions

  1. Heat coconut oil in a large skillet or saucepan over medium heat. Add diced onion and sauté for 4–5 minutes until translucent.
  2. Add garlic and ginger and cook for 1 minute until fragrant.
  3. Stir in curry powder, cumin, turmeric, and cayenne (if using). Cook for 30 seconds to toast the spices.
  4. Add chickpeas, diced tomatoes, and coconut milk. Stir to combine and bring to a gentle simmer.
  5. Simmer uncovered for 10–15 minutes, stirring occasionally, until sauce thickens slightly.
  6. Stir in fresh spinach and cook for 2–3 minutes until wilted. Season with salt, pepper, and lime juice.
  7. Garnish with chopped cilantro and serve hot with rice or naan.

Notes

  • Use frozen spinach if fresh is unavailable—just thaw and drain before adding.
  • Adjust spice level to taste by increasing or omitting cayenne.
  • Can be made ahead and refrigerated for up to 3 days—flavors improve over time.

Nutrition

Find it online: https://ukfinda.com/chickpea-spinach-coconut-curry/