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Coconut Chickpea & Spinach Curry
Theo BrooksRecipehutch Verified AuthorA weeknight curry of chickpeas, tomatoes, and spinach in a gently spiced coconut sauce.
Two cans of chickpeas and a tin of coconut milk can go a long way. Tomato gives this curry a little tang, spinach folds in at the end, and a squeeze of lime keeps the creamy sauce lively.
Use a mild curry powder to start, then adjust the seasoning to your taste. For a thicker sauce, mash a few chickpeas against the side of the pan. Rice is useful for catching the last spoonful.
Recipehutch house recipe · Not yet kitchen-tested.
About serving adjustments
Recognized ingredient quantities scale to your selection. Package sizes, unrecognized amounts, and instructions stay as written; check any quantities in the steps. Original yield: 4.
Ingredients
Method
- 01
If serving with rice, start it first and cook according to the package to yield 4 cups cooked. Heat the oil in a deep skillet over medium heat. Cook the onion for 6 minutes until soft.
- 02
Add the garlic and ginger and stir for 30 seconds. Add the curry powder and cumin and stir for 30 seconds more, adding a splash of water if the spices begin to stick.
- 03
Add the tomatoes with their juices, coconut milk, drained chickpeas, measured water, and salt. Stir well and bring to a gentle simmer.
- 04
Simmer uncovered for 15 minutes, stirring occasionally, until the sauce thickens slightly and the chickpeas are hot. Mash a few chickpeas against the side of the pan for a thicker sauce, or add water for a looser one.
- 05
Fold in the spinach and simmer for 2 minutes until wilted. Remove from the heat, stir in the lime juice, and taste for seasoning.
- 06
Divide the curry and cooked rice among four bowls. Add cilantro if using. Refrigerate within 2 hours in shallow containers for up to 3–4 days; store rice separately and reheat leftovers until steaming hot throughout.
Published on 2026-10-20.