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Vegetarian Chickpea Curry with Coconut Milk

A serving of vibrant Vegetarian Chickpea Curry with coconut milk sauce and wilted spinach on a white plate.
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A simple, creamy, and flavorful one-pot curry featuring chickpeas and spinach cooked in coconut milk.

Ingredients

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  • 1 tablespoon coconut oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 2 (15 ounce) cans chickpeas, rinsed and drained
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1/2 cup vegetable broth
  • 5 ounces fresh spinach
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the minced garlic and grated ginger. Cook for 1 minute until fragrant.
  3. Stir in the cumin, coriander, turmeric, and cayenne pepper. Cook the spices for 30 seconds, stirring constantly.
  4. Pour in the diced tomatoes, chickpeas, coconut milk, and vegetable broth. Stir well to combine all ingredients.
  5. Bring the mixture to a gentle simmer. Reduce the heat to low, cover, and cook for 15 minutes, allowing the flavors to meld.
  6. Stir in the fresh spinach until it wilts completely into the sauce, about 2 minutes.
  7. Season with salt and pepper. Taste and adjust spices if needed.
  8. Serve hot, garnished with fresh cilantro.

Notes

  • Serve this curry over basmati rice or with warm naan bread for a complete meal.
  • For a thicker sauce, remove the lid during the last 5 minutes of simmering.
  • You can substitute kale for spinach, but add it 5 minutes earlier to allow it enough time to soften.

Nutrition

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