A creamy, lightly spiced coconut curry with tender chickpeas and wilted spinach. Silky sauce with bright tomato and lime notes, balanced heat from cumin and chili. Satisfying texture contrast between soft beans and fresh greens. Serve over steamed basmati or brown rice for weeknight dinners or casual gatherings.
Ingredients
- 1 tbsp neutral oil (vegetable or coconut)
- 1 medium yellow onion, finely chopped (about 1 cup)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder
- 1 tsp ground cumin
- ½ tsp turmeric
- ¼–½ tsp red pepper flakes (adjust to taste)
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) full-fat coconut milk
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 5 oz baby spinach (about 4 packed cups)
- 1 tbsp lime juice (fresh)
- Salt and freshly ground black pepper, to taste
- Fresh cilantro leaves for garnish (optional)
- Cooked basmati rice or brown rice, to serve
Instructions
- Warm the oil in a large skillet or saucepan over medium heat. Add the chopped onion and a pinch of salt; sauté until soft and translucent, about 6–8 minutes.
- Add the minced garlic and grated ginger; cook, stirring, for 30–45 seconds until fragrant. Stir in the curry powder, cumin, turmeric, and red pepper flakes and cook 30–60 seconds to bloom the spices.
- Pour in the diced tomatoes with their juices and scrape any browned bits from the bottom of the pan. Cook 3–4 minutes until the tomatoes begin to break down.
- Stir in the coconut milk and bring the mixture to a gentle simmer. Reduce heat to medium-low and simmer for 5 minutes to let flavors meld.
- Add the rinsed chickpeas, stir to coat, and simmer uncovered for 8–10 minutes until the sauce thickens slightly and chickpeas heat through.
- Add the baby spinach in batches, stirring each addition until wilted and evenly distributed. Cook 1–2 minutes more; the spinach should be tender but still bright green.
- Remove from heat and stir in the lime juice. Taste and season with salt and pepper as needed. If you prefer a thinner sauce, stir in 1–2 tablespoons of hot water.
- Serve the curry over steamed rice and garnish with fresh cilantro if using. Leftovers keep well refrigerated for 3–4 days and reheat gently on the stove.
Tips or Variations
- For extra creaminess, mash a few chickpeas against the side of the pan before adding spinach.
- Add cubed sweet potato or cauliflower with the tomatoes for more vegetables and heartiness.