Creamy Coconut Chickpea Curry
Ingredients
- 2 tablespoonsolive oil
- 1 mediumyellow onion
- 3 clovesgarlic
- 1 tablespoonfresh ginger
- 2 tablespoonscurry powder
- ½ teaspoonturmeric
- ½ teaspooncumin
- 2 15-ounce canscanned chickpeas
- 13½ ounce cancoconut milk
- 1 14.5-ounce candiced tomatoes
- 1 cupvegetable broth
- 1 wholelime
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ cupfresh cilantro
- 2 cupsspinach
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Mince 1 tablespoon fresh ginger.
- 04
Drain and rinse 2 cans chickpeas. Chop 1/4 cup fresh cilantro.
Method
- 01
Heat 2 tablespoons olive oil in a large pot over medium-high heat.
- 02
Add the diced onion and cook for 4–5 minutes until softened and beginning to brown, stirring occasionally.
- 03
Add the minced garlic and ginger, then stir in the curry powder, turmeric, and cumin. Cook for 1 minute until fragrant.
- 04
Stir in the drained chickpeas, canned tomatoes with their liquid, and vegetable broth. Bring to a simmer.
- 05
Pour in the coconut milk and stir well to combine. Lower the heat to medium-low and simmer uncovered for 15–20 minutes, stirring occasionally, until the flavors meld.
- 06
Stir in the spinach and cook for 2–3 minutes until wilted. Taste and adjust salt and pepper as needed.
- 07
Squeeze the lime juice into the pot and stir. Serve hot, topped with fresh cilantro.
Spice Tips
For deeper warmth, add 1/4 teaspoon cayenne pepper with the spices. For extra heat and complexity, stir in 1 teaspoon red curry paste in step 3. If you prefer it milder, reduce the curry powder to 1 1/2 tablespoons.
Make ahead: prepare the diced onion, minced garlic, and ginger up to 1 day in advance. The curry keeps well in the fridge for 3–4 days and freezes for up to 3 months. Serve over rice, quinoa, or with warm naan if desired.