Coconut Chickpea Curry

Ingredients

• 2 cans (15 oz) chickpeas, rinsed
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 2 tbsp curry powder
• 1 onion, diced
• 2 cups spinach
• Cooked rice for serving

Method

1. Sauté onion in a large pot until soft (5 mins).
2. Stir in curry powder for 1 minute until fragrant.
3. Add chickpeas, coconut milk, and tomatoes. Simmer for 15 minutes.
4. Stir in spinach until wilted.
5. Serve hot over rice or with flatbread.

The Story & Tips

Coconut Chickpea Curry is a four-serving vegetarian dinner with chickpeas, coconut milk, diced tomatoes, curry powder, onion, spinach, and rice or flatbread for serving. It simmers in one pot for about 30 minutes, giving the pantry ingredients time to combine before the spinach is added.

Sauté the onion until soft, then stir in the curry powder for one minute before adding the chickpeas, coconut milk, and tomatoes. This brief step blooms the curry powder in the oil before the liquids go in. Simmer the mixture for 15 minutes, then stir in the spinach only until it wilts.

Serve the curry hot over rice or with flatbread. It refrigerates for up to four days and can be frozen for up to two months. Peas, kale, or cauliflower can replace spinach, and red lentils or diced sweet potatoes can change the chickpea component with the recipe’s stated cooking adjustments.

Equipment

• Large skillet or sauté pan
• Chef's knife
• Cutting board

Substitutions

• spinach: Substitute with peas, chopped kale, or cauliflower florets.
• chickpeas: Use red lentils (adjust liquid and cooking time) or diced sweet potatoes for a different texture.
• coconut milk: Use light coconut milk for a lower-fat version, though the sauce will be thinner.

Serving suggestions

• Serve while warm with a simple seasonal side or fresh fruit.

Storage

Refrigerate for up to 4 days or freeze for up to 2 months.