Chickpea and Spinach Coconut Curry
A creamy, warmly spiced chickpea curry with tomatoes, coconut milk and spinach. Vegan, gluten-free, pantry-friendly and on the table in 30 minutes.
33% of it needs you at the counter
- Hands-on
- 10 min
- Cooking
- 20 min
- Serves
- 4
- Calories
- 440
- Protein
- 13 g
- Per serving
- $2.25
Why this recipe works
Two cans of chickpeas, a can of tomatoes and a can of coconut milk make this one of the most reliable pantry dinners we know. Serve it with rice or warm naan.
- Cooking the curry powder in oil for a minute brings out flavors that would taste raw if added to liquid.
- Full-fat coconut milk gives a rich sauce without any cream.
- Mashing a few chickpeas against the pot thickens the sauce naturally.
Ingredients
To serve
You will need
- Large deep skillet or Dutch oven
Method
Tap a step number to mark it done.
Soften the onion
Heat the oil in the pan over medium heat. Add the onion and cook, stirring often, until soft and golden at the edges.
Toast the aromatics
Add the garlic, ginger, curry powder and cumin and stir constantly until fragrant, about 1 minute.
Simmer
Add the tomatoes, coconut milk, chickpeas and salt. Bring to a simmer and cook, stirring now and then, until slightly thickened. Mash a handful of chickpeas against the side of the pan to thicken it further.
Add the spinach
Stir in the spinach a handful at a time until wilted. Turn off the heat and add the lime juice.
Serve
Taste for salt and serve over rice or with naan, topped with cilantro.
Cook's notes
- Use full-fat coconut milk; light coconut milk makes a thin, watery sauce.
- Curry powders vary a lot in heat. Start with 1½ tablespoons if you are unsure of yours.
- Tastes even better the next day and freezes well for 3 months.
Nutrition per serving
440 calories
$2.25 estimated cost per serving
Where the calories come from
| Protein | 11% of calories | 13 g |
|---|---|---|
| Carbs | 36% of calories | 42 g |
| Fat | 53% of calories | 28 g |
| Fiber | 12 g | |
| Sodium | 760 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Is this curry vegan?
Yes. Serve it with rice, or check that your naan is made without butter or yogurt.
Can I use dried chickpeas?
Yes. You will need about 3 cups of cooked chickpeas, which is roughly 1 cup dried.
How do I make it spicier?
Add a minced green chili with the garlic, or a pinch of cayenne with the curry powder.
