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Creamy Chickpea Curry with Spinach and Coconut Milk Recipe

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4.2 from 82 reviews

This flavorful Chickpea Curry is a hearty and comforting vegetarian dish made with tender chickpeas simmered in a spiced coconut milk sauce, enriched with ginger, garlic, green chili, and fresh spinach. Perfect for a nutritious and easy weeknight meal, it pairs wonderfully with rice or naan.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

For the Curry

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 1-inch piece of ginger, grated
  • 2 cloves garlic, minced
  • 1 green chili, finely diced
  • 2 teaspoons kosher salt
  • 2 tablespoons curry powder
  • 2 cans (15 ounces each) chickpeas, drained and rinsed
  • 1 cup vegetable stock
  • 1 can (15 ounces) coconut milk
  • 3 cups packed baby spinach
  • 2 tablespoons freshly squeezed lime juice

Optional Garnish

  • Soft herbs like cilantro or parsley

Instructions

  1. Heat the oil and cook onions: Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Once hot, add the diced onion and cook for about 4 minutes, stirring occasionally, until the onions are translucent.
  2. Add aromatics and spices: Stir in the grated ginger, minced garlic, and finely diced green chili. Cook and stir for 30 seconds, then add 2 teaspoons of kosher salt and 2 tablespoons of curry powder, stirring for another 30 seconds to combine the flavors.
  3. Add chickpeas: Add the drained and rinsed chickpeas to the pot, stirring to coat them thoroughly in the spiced mixture. Cook for 2 minutes, stirring occasionally to let the chickpeas absorb the flavors.
  4. Deglaze the pot: Pour in 1 cup of vegetable stock and use a spoon to scrape up any browned bits from the bottom of the pot. This adds extra depth to the curry.
  5. Add coconut milk and simmer: Pour in 1 can of coconut milk and stir well to combine. Bring the mixture to a boil, then reduce the heat to a simmer. Allow it to cook gently for 20 to 25 minutes, or until the chickpeas are tender and the sauce has thickened and reduced.
  6. Wilt the spinach: Turn off the heat and stir in 3 cups of packed baby spinach. Mix until the spinach wilts and integrates into the curry.
  7. Finish with lime and herbs: Stir in 2 tablespoons of freshly squeezed lime juice. Add optional soft herbs such as cilantro or parsley if desired. Serve hot alongside rice or naan bread.

Notes

  • For extra heat, increase the amount of green chili or add a pinch of cayenne pepper.
  • To make it gluten-free, ensure the vegetable stock is certified gluten-free.
  • This curry can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • For a creamier texture, you can blend half of the chickpeas before adding the coconut milk.
  • Garnish with fresh herbs like cilantro or parsley for an added fresh flavor and color contrast.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/creamy-chickpea-curry-with-spinach-and-coconut-milk-recipe/