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Chickpea Coconut Curry

Chickpea Coconut Curry Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 2 tbsp neutral oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 2 tbsp mild curry powder
  • 1 tsp garam masala
  • 2 (15-oz) cans chickpeas, drained and rinsed
  • 1 (14-oz) can full-fat coconut milk
  • 1 (14-oz) can diced tomatoes, with juices
  • 3 cups fresh spinach
  • 1 tsp salt
  • Black pepper to taste
  • Lime wedges, for serving

Method
 

  1. Warm the oil in a large pot over medium-high heat. Add the onion and cook 5-7 minutes until soft. Stir in the garlic and ginger, cooking 1 minute more.
  2. Sprinkle in the curry powder and garam masala. Stir constantly for 30 seconds until fragrant.
  3. Add the chickpeas, coconut milk, diced tomatoes with their juices, salt, and pepper. Bring to a bubble, then reduce heat to medium-low and simmer 10-15 minutes until thickened.
  4. Stir in the spinach and cook about 2 minutes, just until wilted. Remove from heat.
  5. Ladle into bowls, top with a squeeze of lime, and serve with rice or naan.

Notes

Serve with steamed basmati rice or warm naan. The curry will thicken as it cools, so add a splash of water when reheating.