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Creamy Chickpea Spinach Curry with Coconut Milk

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Creamy Chickpea Spinach Curry with Coconut Milk is a one-pot, plant-based dish featuring tender chickpeas, wilted spinach, and warm spices simmered in a rich coconut milk sauce. It’s hearty, comforting, and quick to make.

Ingredients

  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 4 cups fresh baby spinach
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp tomato paste
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/2 tsp garam masala
  • 1/4 tsp crushed red pepper flakes (optional)
  • 1 tbsp olive oil or coconut oil
  • Salt and pepper to taste
  • Juice of 1 lime or lemon
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Heat oil in a large skillet or saucepan over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
  2. Stir in garlic and ginger, cooking for 1–2 minutes until fragrant.
  3. Add tomato paste, curry powder, cumin, turmeric, and garam masala. Cook for another 1–2 minutes, stirring constantly to toast the spices.
  4. Pour in the coconut milk and stir to combine. Bring to a gentle simmer.
  5. Add chickpeas, season with salt and pepper, and simmer uncovered for 10–15 minutes, stirring occasionally.
  6. Add spinach and stir until wilted, about 2–3 minutes.
  7. Stir in lime or lemon juice, garnish with cilantro, and serve hot.

Notes

  • Use full-fat coconut milk for a creamier texture.
  • Mash some chickpeas in the pan to naturally thicken the curry.
  • Add extra vegetables like bell peppers or mushrooms for variation.
  • Adjust spice level by increasing or omitting red pepper flakes.

Nutrition

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