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Coconut chickpea curry with spinach in an ivory bowl beside cooked rice

Coconut Chickpea and Spinach Curry

A gently spiced chickpea curry with tomatoes, creamy coconut milk and spinach stirred in at the end. Uses cooked chickpeas and one pan.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian-inspired
Servings 4

Equipment

  • 1 Deep sauté pan with room to stir

Ingredients
  

  • 480 g cooked chickpeas drained and rinsed
  • 1 medium onion finely diced
  • 2 cloves garlic thinly sliced
  • 2 teaspoons grated fresh ginger
  • 1 tablespoon olive oil
  • 2 teaspoons mild curry powder
  • 1/2 teaspoon ground cumin
  • 400 g chopped tomatoes
  • 300 ml full-fat canned coconut milk
  • 100 ml water plus extra if needed
  • 120 g baby spinach
  • 1/2 teaspoon fine salt plus more to taste
  • 1 tablespoon lemon juice

Instructions
 

  • Drain and rinse the cooked chickpeas. Finely dice the onion, slice the garlic and grate the ginger. Wash the spinach and drain it well. Stir the coconut milk in its can until smooth.
    Drained chickpeas, chopped tomatoes, onion, garlic, ginger and spinach prepared for curry
  • Heat the oil in a deep sauté pan over medium heat. Cook the onion for 5 minutes, stirring, until softened. Add the garlic and ginger and cook for 1 minute. Add the curry powder and cumin and stir for 30 seconds; lower the heat if the spices catch.
    Diced onion, garlic, ginger and spices sautéing in a cream pan
  • Add the chopped tomatoes, coconut milk, water, chickpeas and salt. Bring to a gentle simmer and cook uncovered for 10–12 minutes, stirring occasionally, until the sauce coats the chickpeas. Add a splash of water if it becomes too thick.
    Chickpeas simmering in tomato and coconut sauce before adding spinach
  • Fold in the spinach in two additions and cook for 2 minutes, just until wilted. Take the pan off the heat and stir in the lemon juice. Taste and adjust the salt. Serve hot, with cooked rice or flatbread if desired.
    Baby spinach folded into tomato and coconut chickpea curry in a cream pan

Notes

Use cooked chickpeas, not dried chickpeas. Full-fat canned coconut milk gives a creamier sauce than a coconut drink. Curry powder strength varies: begin with a mild blend and add heat only after tasting.
Contains coconut; check spice blends and serving accompaniments for allergens. Cool leftovers promptly, refrigerate in a covered container and reheat until steaming hot throughout. Add a little water when reheating to loosen the sauce.
Images are generated illustrations of the cooking stages; this recipe is not presented as personally kitchen-tested.
Keyword coconut chickpea spinach curry