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creamy chickpea spinach coconut curry

Chickpea Spinach Coconut Curry

This creamy chickpea spinach coconut curry is warm, cozy, and full of flavor. It comes together fast, uses simple pantry ingredients, and tastes great with rice or naan. It’s one of those meals that feels comforting without being heavy.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Fall Comfort Food
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons cooking oil
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 1 tablespoon grated fresh ginger
  • 1 –2 green chilies sliced (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric
  • ½ teaspoon paprika or chili powder
  • 1 can 15 oz / 400 g chickpeas, drained and rinsed
  • 1 can 13.5 oz / 400 ml full-fat coconut milk
  • 200 –250 g fresh spinach about 4–5 cups loosely packed
  • Salt and black pepper to taste
  • Juice of ½ lemon optional
  • Fresh cilantro or parsley for garnish optional

Method
 

  1. Heat the oil in a pan over medium heat.
  2. Add the chopped onion and cook until soft and lightly golden.
  3. Stir in the garlic, ginger, and green chilies. Cook for another minute until fragrant.
  4. Add the cumin, coriander, turmeric, and paprika. Stir for 30–40 seconds so the spices warm up.
  5. Add the chickpeas and stir until they’re coated in the spice mixture.
  6. Pour in the coconut milk and mix well. Bring the curry to a gentle simmer.
  7. Let it simmer for 5–7 minutes, stirring now and then to help the sauce thicken.
  8. Add the fresh spinach. Stir until the spinach wilts and blends into the curry.
  9. Taste and add salt, pepper, and a squeeze of lemon juice if you like a little brightness.
  10. Serve warm over rice or with naan.

Notes

  • Fresh spinach gives the best texture, but frozen works fine if you drain the extra liquid.
  • If the curry gets too thick, add a splash of water or broth.
  • For more heat, add extra chilies or a pinch of red pepper flakes.
  • Leftovers taste even better the next day because the spices settle in.