Chickpea Coconut Curry
Creamy, gently spiced curry with chickpeas and spinach, made from pantry staples.
Prep10 min
Cook25 min
Total35 min
Serves4
Calories~465 / serving
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Creamy, gently spiced curry with chickpeas and spinach, made from pantry staples. This one takes 35 min start to finish and serves 4. It earned a spot in our vegetarian deck because the steps are simple and the ingredients are easy to find.
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Why you'll love it
- Ready in 35 min
- Everyday ingredients, most of them already in your pantry
- Tagged: vegan, gluten-free, pantry, meal-prep
Our best tip: Toasting the spices in oil for a full minute deepens the flavor a lot.
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Chickpea Coconut Curry
Prep10 min
Cook25 min
Total35 min
Calories~465 / serving
Servings4
Ingredients
- 2 tbsp coconut oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 2 tbsp curry powder
- 1 tsp garam masala
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 cans (15 oz) chickpeas, drained
- 3 cups baby spinach
- 1 tsp salt
- 1 lime, juiced
Instructions
- Heat the oil in a large skillet over medium and cook the onion 6 minutes.
- Add the garlic, ginger, curry powder and garam masala and stir 1 minute until fragrant.
- Add the tomatoes, coconut milk, chickpeas and salt. Simmer 15 minutes until thickened.
- Stir in the spinach until wilted and finish with lime juice. Serve over rice or with naan.
Notes: Toasting the spices in oil for a full minute deepens the flavor a lot. Store leftovers in an airtight container in the fridge.
Calories are an estimate per serving, worked out from the listed ingredients and excluding optional sides. Brands and portions vary.
Made it? Rate it
★★★★★