CREAMY CHICKPEA AND SPINACH COCONUT CURRY
This Creamy Chickpea and Spinach Coconut Curry is a comforting and nutritious dish packed with plant-based protein and fibre. The combination of tender chickpeas, fresh spinach and fragrant curry powder, all simmered in creamy coconut milk, creates a beautifully balanced meal with rich, warming flavours. With a touch of garlic and onion to enhance the aroma, this curry is a delicious yet simple option for a healthy lunch or dinner. Perfect for busy days, this one-pot dish requires minimal ingredients and comes together in under 30 minutes. It’s naturally vegan and gluten-free and can be easily adjusted to suit different spice preferences. Enjoy it on its own or pair it with rice, quinoa or flatbread for a more substantial meal. Whether you’re meal-prepping or craving a hearty plant-based dish, this chickpea and spinach coconut curry is a fantastic go-to recipe.
RECIPE CATEGORY
Lunch, Dinner, Entrée
SERVING SIZE
1
CUISINE
Indian, South Asian
PREPARATION/TECHNIQUES
Simmer, Sauté, One-Pot Wonders
OCCASION/HOLIDAY
Weeknight Dinner, Meal Prep, Fall, Winter, Comfort Food
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Vegan, High Fibre, Gluten-Free, Quick & Easy
DISH TYPE
Curry, Stew
INGREDIENTS
The following are the ingredients we need to prepare this chickpea and spinach coconut curry.
- 50g canned chickpeas, drained
- 50g fresh spinach
- ¼ onion, chopped
- 1 clove garlic, minced
- ¼ tsp curry powder
- 100ml coconut milk
- Salt & pepper, to taste
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories: 180
- Protein: 6g
- Carbohydrates: 18g
- Fibre: 4g
- Fat: 10g
- Saturated Fat: 6g
- Sodium: 150mg
- Sugar: 2g
PREPARATION
Here is a step-by-step guide to preparing this chickpea and spinach coconut curry.
- Sauté The Aromatics: Heat a non-stick pan over medium heat. Add a splash of water or a little coconut milk, then sauté the chopped onion and minced garlic for 2-3 minutes until fragrant and softened.
- Add The Curry Powder: Sprinkle the curry powder over the onions and garlic, stirring constantly for 30 seconds to release the aroma.
- Incorporate The Chickpeas: Add the drained chickpeas and stir to coat them in the spices. Let them cook for about 1-2 minutes.
- Pour In The Coconut Milk: Stir in the coconut milk and season with salt and pepper to taste. Allow the mixture to simmer for 5 minutes, stirring occasionally.
- Add The Spinach: Toss in the fresh spinach and mix well. Let it wilt for about 2 minutes until fully incorporated into the curry.
- Adjust Seasoning And Serve: Taste and adjust seasoning as needed. Serve warm on its own or with rice or bread.
PREP TIME
5 minutes
COOKING TIME
15 minutes
TIPS
Here are some helpful tips for you when making this chickpea and spinach coconut curry.
- Sauté The Spices Briefly: Cooking the curry powder for 30 seconds before adding liquids enhances its depth of flavour.
- Use Full-Fat Coconut Milk: It gives the curry a richer and creamier texture.
- Let The Chickpeas Absorb The Flavours: Simmering them in the coconut milk for a few minutes ensures a more aromatic dish.
- Balance The Seasoning: If the curry tastes too strong, a squeeze of lemon juice can help balance the flavours.
- Add More Liquid If Needed: If the curry thickens too much, add a splash of water or extra coconut milk to adjust consistency.
VARIATIONS
- Spicy Kick: Add a pinch of chilli flakes or cayenne pepper for extra heat.
- Tomato-Based Curry: Stir in a tablespoon of tomato puree for a slightly tangy variation.
- Extra Protein: Add tofu, paneer or an extra handful of chickpeas for a heartier meal.
- Creamier Texture: Blend a small portion of the chickpeas before adding them to the curry for a thicker consistency.
- Ginger Twist: Add a teaspoon of grated fresh ginger for an extra layer of warmth and spice.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a saucepan over low heat, stirring occasionally.
- Freezing: This curry freezes well. Store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Meal Prep Tip: Make a double batch and portion it into meal-prep containers for easy weekday lunches.