Creamy Chickpea Curry with Spinach and Coconut Recipe
A flavorful and creamy Chickpea Curry made with coconut milk, aromatic spices, and fresh spinach. This dish is perfect for a comforting vegetarian meal and pairs wonderfully with rice and naan.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Ingredients
Scale
Main Ingredients
- 2 tablespoons coconut oil
- 1 medium yellow onion, chopped
- 1 teaspoon whole cumin seeds
- 2 teaspoons curry powder
- 1 teaspoon garam masala
- 1 teaspoon sea salt
- 1 (14.5-ounce) can crushed tomatoes
- 1 (13.5-ounce) can full-fat coconut milk
- 2 garlic cloves, grated
- 1 teaspoon grated fresh ginger
- 3 cups cooked chickpeas, drained and rinsed
- ¼ cup water, plus more as needed
- 1 tablespoon fresh lime juice
- 4 cups fresh spinach
- Chopped fresh cilantro, for garnish
For Serving
- Cooked rice
- Naan bread
Instructions
- Heat the oil and cook onions: Heat the coconut oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, for about 8 minutes or until the onion is softened and translucent.
- Toast spices: Add the whole cumin seeds, curry powder, garam masala, and sea salt to the skillet. Stir and cook for about 1 minute until the spices are fragrant, releasing their aromas.
- Add main curry ingredients: Pour in the crushed tomatoes, coconut milk, grated garlic, grated ginger, and cooked chickpeas. Stir well to combine all ingredients. Let the mixture simmer gently, stirring occasionally, for 20 to 25 minutes until the curry thickens and flavors meld together. Add the ¼ cup water and more if needed to create a nice saucy consistency.
- Finish with lime and spinach: Remove the skillet from heat. Stir in the fresh lime juice and add the fresh spinach. Stir continuously until the spinach wilts and incorporates into the curry. Taste and adjust seasoning as desired. Garnish with chopped fresh cilantro.
- Serve: Serve the chickpea curry hot, accompanied by cooked rice and warm naan bread for a complete and satisfying meal.
Notes
- This curry can be made vegan and gluten-free when served with rice and gluten-free naan.
- For extra protein, you can add tofu or paneer cubes into the curry in the last cooking stage.
- Add fresh chili or cayenne pepper if you prefer a spicier curry.
- Leftovers keep well in the refrigerator for up to 3 days; reheat gently before serving.
- If you want a smoother texture, blend part of the curry before adding spinach.
Keywords: Chickpea curry, vegan curry, coconut milk curry, Indian chickpea recipe, easy curry, vegetarian curry, healthy dinner