Creamy Coconut Chickpea & Spinach Curry

Creamy Coconut Chickpea & Spinach Curry

Ingredients (Serves 3–4)

• 1 tbsp coconut oil (or olive oil)

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 1–1½ tbsp curry powder (or garam masala)

• 1 tsp ground cumin

• ½ tsp turmeric

• ½ tsp chili powder or flakes (optional)

• 1 can (400 ml) full-fat coconut milk

• 1 can (400 g) chickpeas, drained & rinsed

• 1 can (200–240 g) crushed tomatoes (or tomato purée)

• 3 cups fresh spinach (packed)

• Salt to taste

• 1 tsp sugar or honey (optional, to balance acidity)

• Juice of ½ lime or lemon

• Fresh cilantro, for garnish

Instructions

1. Build the base: Heat oil in a pan over medium heat. Sauté onion until soft and golden (5–6 min).

2. Aromatics: Add garlic and ginger; cook 30 seconds until fragrant.

3. Spice bloom: Stir in curry powder, cumin, turmeric, and chili. Toast gently for 30–60 seconds.

4. Sauce: Pour in crushed tomatoes and coconut milk. Stir well and bring to a gentle simmer.

5. Chickpeas: Add chickpeas, salt, and sugar (if using). Simmer uncovered for 10–15 minutes until thick and creamy.

6. Greens: Fold in spinach; cook 1–2 minutes until just wilted.

7. Finish: Add lime/lemon juice. Taste and adjust salt or spice.

8. Serve: Garnish with cilantro. Great with basmati rice, naan, or roti.

Q & A

Q: Can I make it vegan and dairy-free?
A: It already is! Just use coconut oil and plant-based sides.

Q: How spicy is it?
A: Mild to medium. Increase chili or add fresh green chilies for heat.

Q: Can I add protein or veggies?
A: Yes—paneer/tofu cubes, bell peppers, cauliflower, or sweet potato work beautifully.

Q: Can I meal-prep or freeze it?
A: Absolutely. Keeps 3–4 days in the fridge; freezes well up to 2 months.

Q: Too thick or too thin?
A: Thin with a splash of water or stock; thicken by simmering a few extra minutes..