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bowl of creamy spinach chickpea coconut curry

Spinach Chickpea Coconut Curry

This creamy spinach chickpea coconut curry is quick, comforting, and full of flavor. Tender chickpeas, fresh spinach, and coconut milk come together in a warm, spiced sauce that’s perfect for weeknight dinners or cozy meals at home.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian-inspired
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons coconut oil or olive oil
  • 1 medium onion finely chopped
  • 3 garlic cloves minced
  • 1- inch piece of fresh ginger grated
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili flakes optional
  • Salt and pepper to taste
  • 1 can 400 g chickpeas, drained and rinsed
  • 1 can 400 ml coconut milk
  • 3 cups fresh spinach roughly chopped
  • 1 medium sweet potato peeled and cubed (optional)
  • Juice of half a lime
  • Fresh cilantro for garnish
Optional: a dollop of yogurt or coconut yogurt for creaminess

Method
 

  1. Heat coconut oil in a large skillet over medium heat. Add onion, garlic, and ginger. Cook 5 minutes until onion is soft.
  2. Add cumin, turmeric, garam masala, smoked paprika, and chili flakes. Stir and cook 1-2 minutes.
  3. Add chickpeas and sweet potato. Mix so they are coated in spices. Cook 5 minutes.
  4. Pour in coconut milk. Stir and bring to a gentle simmer. Reduce heat to low and cook 10 minutes until sweet potato is tender and sauce thickens.
  5. Add spinach. Stir until it wilts and mixes into the sauce.
  6. Turn off heat. Squeeze lime juice over the curry. Sprinkle with fresh cilantro. Add a dollop of yogurt if desired.
  7. Serve with steamed rice, naan, or quinoa.

Notes

  • You can use frozen spinach if fresh isn’t available.
  • Sweet potato is optional but adds a slight sweetness and makes it more filling.
  • Adjust spices to taste if you prefer milder or spicier curry.
  • Leftovers taste even better the next day. Store in fridge up to 4 days.