Vegetarian
Chickpea Spinach Coconut Curry
A gently spiced chickpea curry with coconut milk, tomato, and spinach.
Prep10 min
Cook25 min
Rest / chill0 min
Total35 min
Yield4 servings
Gather your ingredients
Ingredients
Check off items as you go. US customary measures.
One step at a time
Let’s make it
- Heat oil in a deep skillet over medium heat. Cook onion 5–7 minutes until soft.
- Stir in garlic, ginger, and curry powder for 30 seconds.
- Add chickpeas, tomatoes with their juices, coconut milk, and salt. Simmer uncovered 15 minutes, stirring occasionally.
- Fold in spinach until wilted. Stir in lime juice and serve.
A little kitchen know-how
Curry powders vary in heat; start with a mild blend and taste the finished sauce before adding more.
Storage & leftovers
Refrigerate within 2 hours for up to 3 days. Reheat to 165°F, stirring thoroughly.
Cooking times are estimates; check doneness. See safe cooking temperatures and food storage guidance. Check ingredient labels for allergens.