Quick Chickpea and Spinach Curry with Coconut Milk
A creamy, flavorful, and incredibly easy weeknight curry that comes together in under 30 minutes.
I love having a go-to curry recipe that's both delicious and ridiculously fast. This chickpea and spinach curry is exactly that – it uses simple pantry staples and comes together in less than 30 minutes, making it perfect for those busy weeknights when you want something comforting but don't have a lot of time. Even if you're new to cooking, you'll find this recipe incredibly forgiving and rewarding. The creamy coconut milk base, tender chickpeas, and wilted spinach create a wonderfully balanced and satisfying meal.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 (13.5 ounce) can full-fat coconut milk
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 5 ounces fresh spinach
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish (optional)
- Cooked rice, for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Stir in the minced garlic and grated ginger and cook for 1 minute more until fragrant.
- Add the curry powder, cumin, turmeric, and cayenne pepper (if using) to the pot. Stir well and cook for another minute, allowing the spices to toast.
- Pour in the coconut milk and diced tomatoes. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
- Add the rinsed and drained chickpeas to the pot. Season with salt and pepper to taste.
- Reduce the heat to low, cover, and let the curry simmer for 10 minutes to allow the flavors to meld.
- Stir in the fresh spinach, a handful at a time, until it wilts into the curry. This should only take a couple of minutes.
- Taste and adjust seasoning if necessary.
- Serve the curry hot over cooked rice, garnished with fresh cilantro if desired.
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Nutrition Facts
Per serving · Estimates only
Nutrition Facts
Per serving
* Percent daily values based on a 2,000 calorie diet. Nutritional information is estimated and may vary.
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