Coconut Chickpea Curry
A weeknight curry of chickpeas and spinach simmered in spiced tomato and coconut milk, brightened with lime and cilantro.
- Servings
- 4
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
Ingredients
A double batch needs a large pot or Dutch oven so the sauce can reduce; allow a few extra minutes of simmering.
Equipment
- Large deep skillet or wide pot
Instructions
If you are serving rice, start cooking it now. Heat the oil in the skillet over medium heat. Add the onion and cook, stirring now and then, until soft and turning golden, 6–8 minutes.
Add the garlic and ginger and stir for 1 minute, until fragrant. Add the curry powder, cumin, turmeric and cayenne and stir for 30 seconds more, until the spices smell toasty. Don’t let them burn.
Pour in the tomatoes with their juice and scrape up anything stuck to the pan. Simmer until slightly thickened, 3 minutes.
Stir in the chickpeas, coconut milk and salt. Bring to a simmer, then cook uncovered, stirring now and then, until the sauce is thick enough to coat a spoon, 12–15 minutes. Mash a few chickpeas against the side of the pan to help it thicken.
Stir in the spinach a handful at a time until it wilts, 1–2 minutes. Take the pan off the heat, add the lime juice, then taste and add more salt if it needs it.
Serve over the rice and scatter with cilantro.
Notes
- Curry powders vary a lot in heat and salt. Start with the amount here and adjust at the end.
- The curry tastes even better the next day. Refrigerate for up to 4 days or freeze (without rice) for up to 3 months.
- Light coconut milk works, but the sauce will be thinner; simmer it a few minutes longer.
My notes
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Nutrition estimate
- Calories
- 485
- Protein
- 14 g
- Carbs
- 43 g
- Fat
- 31 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
