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Chickpea Spinach Coconut Curry

A vibrant and creamy curry made with chickpeas, fresh spinach, and coconut milk, perfect for quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Vegan, Vegetarian
Cuisine: Indian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 cups fresh spinach, washed and chopped
  • 1 can (14 oz) coconut milk
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch piece ginger, grated
  • 2 tablespoons curry powder
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • Fresh cilantro (for garnish)
  • Lime wedges (for serving)

Method
 

Preparation
  1. Heat olive oil in a large pot or skillet over medium heat. Add chopped onion and sauté for about 3-4 minutes until translucent.
  2. Add minced garlic and grated ginger, cooking for an additional minute until fragrant.
  3. Sprinkle in the curry powder, stirring well to coat the onions. Cook for another minute to allow the spices to bloom.
  4. Pour in drained chickpeas and coconut milk. Stir to combine and let simmer for about 5 minutes.
  5. Gently fold in the chopped spinach, cooking until it wilts down, which should take just a couple of minutes. Season with salt and pepper to taste.
  6. Serve the curry in bowls garnished with fresh cilantro and lime wedges on the side.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat. Can also be frozen for up to 2 months.