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Creamy Coconut Chickpea Curry

A close-up of a rich, orange-hued Vegetarian Chickpea Curry with Coconut Milk topped with wilted spinach.
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A simple, flavorful vegetarian curry using chickpeas and creamy coconut milk, suitable for a weeknight meal.

Ingredients

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  • 1 tablespoon coconut oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 2 (15 ounce) cans chickpeas, rinsed and drained
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon garam masala
  • 2 cups fresh spinach
  • 1/4 cup fresh cilantro, chopped (for garnish)

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic and grated ginger. Cook for 1 minute until fragrant.
  4. Stir in the cumin, coriander, turmeric, and cayenne pepper. Cook for 30 seconds, stirring constantly.
  5. Pour in the diced tomatoes and bring the mixture to a simmer. Cook for 5 minutes, allowing the flavors to meld.
  6. Add the rinsed chickpeas and the full-fat coconut milk. Stir well to combine.
  7. Bring the curry back to a gentle simmer. Reduce heat to low, cover partially, and cook for 10 minutes, stirring occasionally.
  8. Stir in the salt and garam masala.
  9. Add the fresh spinach and cook just until wilted, about 1 to 2 minutes.
  10. Taste and adjust salt if needed. Serve hot, garnished with fresh cilantro.

Notes

  • Serve this curry over basmati rice or with warm naan bread for dipping.
  • For extra depth, add 1/2 cup of vegetable broth if you prefer a thinner consistency.
  • You can substitute frozen peas for the spinach if desired.

Nutrition

Find it online: https://hungryhearld.com/vegetarian-chickpea-curry-with-coconut-milk/