Creamy Chickpea Curry with Spinach and Coconut Recipe
This Chickpea Curry is a flavorful, comforting dish that combines creamy coconut milk, fragrant spices, and tender chickpeas. Ready in just 30 minutes, it's a perfect vegetarian meal served over jasmine rice, garnished with fresh herbs and lime juice for a refreshing twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
Spices and Aromatics
- 1 tablespoon coconut oil
- 1 small shallot, chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1/4 – 1 jalapeño or serrano chili, diced (add to taste)
- 1 teaspoon yellow curry powder
- 1 teaspoon coriander
- 1/2 teaspoon cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1/8 - 1/4 teaspoon cayenne (optional)
Main Ingredients
- 2 - 15-ounce cans of chickpeas (drained) or 3 cups of cooked chickpeas
- 14-ounce can of full-fat coconut milk
- 1 tablespoon lime juice (lemon juice works too!)
- 2 teaspoons honey or sugar
- 2 cups spinach (or chopped chard or kale)
To Serve
- Jasmine rice
- Fresh cilantro
- Fresh mint
- Lime wedges
Instructions
- Cook Rice: Set jasmine rice to cook according to package directions, to serve as a base for the curry.
- Sauté Aromatics and Spices: Heat coconut oil in a large skillet over medium heat. Add chopped shallots and sauté for 2 minutes until softened. Then add minced garlic, ginger, diced jalapeño, yellow curry powder, coriander, cumin, and turmeric. Cook for an additional minute, stirring to combine and release the spices' aromas.
- Simmer Chickpeas and Coconut Milk: Add salt, drained chickpeas, and full-fat coconut milk to the skillet. Include cayenne pepper if using. Bring the mixture to a gentle simmer and cook for 5 to 10 minutes to meld flavors and thicken the sauce slightly.
- Finish with Lime and Sweetener: Turn off the heat and stir in lime juice and honey or sugar. Taste the curry and adjust seasoning by adding more lime, honey, salt, or cayenne to achieve your preferred flavor balance.
- Serve: Serve the chickpea curry over the cooked jasmine rice. Add fresh baby spinach on top to wilt slightly with the heat, and garnish with fresh cilantro, mint, and lime wedges for added brightness and aroma.
Notes
- Spinach can be substituted with chopped chard or kale as noted in the ingredients.
- Adjust the amount of chili to suit your heat preference.
- The curry keeps well in the fridge for up to 3 days and tastes great reheated.
- For a vegan version, use maple syrup instead of honey.
- Serve with naan or your choice of bread for a heartier meal.
