Coconut Chickpea Curry

A comforting and aromatic curry featuring tender chickpeas and wilted spinach in a rich coconut-tomato sauce, infused with Indian spices and served with steamed white rice.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 8
• Cuisine: Indian
• Difficulty: Easy
• Cost: $1.78/serving

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Fiber
• Halal
• Kosher
• Pescatarian

Tags

• one-pot
• quick
• healthy
• savory
• budget-friendly
• comfort food

Ingredients

• 2 tablespoon olive oil
• 1 yellow onion (large, diced)
• 4 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 2 tablespoon curry powder
• 1 teaspoon ground cumin
• 0.5 teaspoon turmeric powder
• 2 can canned chickpeas (rinsed and drained)
• 1 can canned diced tomatoes
• 1 can full-fat coconut milk
• 4 cup fresh spinach
• 2 cup white rice (uncooked)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Instructions

1. Cook the 2 cups of white rice according to package directions. Keep warm.
2. While rice cooks, heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and cook until softened, about 3-5 minutes.
3. Stir in the minced garlic and grated ginger; cook for 1 minute more until fragrant.
4. Add the curry powder, ground cumin, and turmeric powder. Sauté for 30 seconds, stirring constantly, until aromatic.
5. Stir in the rinsed and drained chickpeas, canned diced tomatoes (undrained), and full-fat coconut milk. Bring the curry to a gentle simmer. Reduce heat to low, cover, and cook for 5-7 minutes to allow flavors to meld.
6. Stir in the fresh spinach and cook until it wilts, about 2-3 minutes. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
7. Serve the coconut chickpea curry hot over the white rice.

Notes

If you enjoy a bit of heat, a pinch of red pepper flakes can be added along with the other spices.

Nutrition (per serving)

• Calories: 405
• Protein: 13.9 g
• Carbohydrates: 54.3 g
• Fat: 15.6 g
• Fiber: 10.2 g
• Sodium: 650 mg
• Saturated Fat: 10.1 g
• Sugar: 5.4 g