Indian-inspired

Coconut Chickpea Curry with Spinach

A pantry-friendly chickpea curry with coconut milk, tomatoes, warm spices, and spinach for a comforting vegan dinner.

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Coconut Chickpea Curry with Spinach

This curry is designed around ingredients that are easy to keep on hand: canned chickpeas, coconut milk, tomatoes, and spices.

It comes together quickly but still tastes rounded because the onion and spices get a few minutes to cook before the liquids go in.

Chickpeas give the curry body and protein, while spinach folds in at the end so it stays green.

Coconut milk softens the acidity of the tomatoes and creates a sauce that works with rice, flatbread, or even roasted sweet potatoes.

The recipe is mild as written, which makes it adaptable.

Add cayenne for more heat, a squeeze of lime for brightness, or a spoonful of yogurt if you are not keeping it vegan.

For another recipe in this seed collection, try Creamy Tuscan White Bean Pasta or Crispy Tofu Lettuce Cups.

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Directions

  1. Warm the coconut oil in a wide saucepan over medium heat. Add the onion and cook for 5 to 6 minutes, until softened.
  2. Stir in the garlic and ginger for 30 seconds, then add the curry powder, cumin, and 1 teaspoon salt.
  3. Add the crushed tomatoes and cook for 3 minutes, stirring until the mixture thickens slightly.
  4. Add the chickpeas and coconut milk. Simmer for 12 to 15 minutes, until the sauce is creamy and coats the chickpeas.
  5. Fold in the spinach by handfuls until wilted.
  6. Finish with lime juice and adjust salt before serving with rice or flatbread.

Nutrition

Nutrition Information

Estimated per serving: 520 calories, 16 g protein, 55 g carbohydrates, 28 g fat. Rice or bread is not included.

Variations

Recipe Variations

- Add cauliflower florets with the chickpeas.
- Use kale instead of spinach and simmer a few minutes longer.
- Add cayenne or fresh chile for heat.

Notes

  • Full-fat coconut milk gives the best texture.
  • If the sauce gets too thick, add water or broth 2 tablespoons at a time.
  • The curry keeps well for 4 days and thickens as it rests.

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