Weeknight Chickpea Coconut Curry
A creamy one-skillet curry built from canned chickpeas, coconut milk, and spinach. Mild heat, bright lime, and pantry spices make it a reliable meatless main for busy weeknights. Serve over rice or with warm flatbread.
30 mins
4 servings
Ingredients
- 4 cups Baby Spinach
- ¼ cup Cilantro (Fresh)
- 3 cloves of Garlic
- 1 tablespoon Ginger
- 1 can of Tomatoes
- 1 Yellow Onion
- 2 cans of Chickpeas
- 1 Lime (Juice)
- ½ teaspoon Black Pepper
- 1 tablespoon Curry Powder
- 1 teaspoon Ground Cumin
- ¼ teaspoon Red Pepper Flakes
- 1 teaspoon Turmeric Powder
- 2 tablespoons Olive Oil
- 1 can of Coconut Milk (Full-Fat)
- 1 teaspoon Salt
Directions
- Mise en place: Dice the yellow onion. Mince the garlic. Juice the lime.
- Heat the olive oil in a large skillet over medium heat. Add the diced yellow onion and cook 4 to 5 minutes, stirring often, until soft and lightly golden.
- Stir in the minced garlic and fresh ginger; cook about 30 seconds until fragrant.
- Add the curry powder, ground cumin, ground turmeric, and red pepper flakes. Stir for 30 to 60 seconds to toast the spices.
- Pour in the diced tomatoes with their juices. Scrape up any browned bits from the pan, then simmer 2 to 3 minutes until slightly thickened.
- Add the chickpeas, full-fat coconut milk, salt, and black pepper. Bring to a gentle simmer and cook uncovered 8 to 10 minutes, stirring occasionally, until the sauce is creamy and coats the chickpeas.
- Fold in the baby spinach and cook 1 to 2 minutes until wilted. Squeeze in the juice of 1 lime and taste; adjust salt if needed.
- Spoon into bowls over rice or with flatbread. Top with fresh cilantro if you like, and serve hot.
