Coconut Chickpea Curry
A creamy, aromatic, and mildly spiced curry that comes together in just 25 minutes. Rich coconut milk, tender chickpeas, and vibrant spinach over fluffy basmati rice.
Ingredients
- • 1 tbsp coconut oil
- • 1 medium yellow onion, diced
- • 3 cloves garlic, minced
- • 1 inch fresh ginger, grated
- • 2 tbsp curry powder
- • 1 tsp garam masala
- • 1/2 tsp turmeric
- • 2 cans (15 oz each) chickpeas, drained and rinsed
- • 1 can (14 oz) full-fat coconut milk
- • 1 can (14 oz) diced tomatoes
- • 3 cups fresh baby spinach
- • 1 tbsp soy sauce or tamari
- • Juice of 1/2 lime
- • Salt to taste
- • Cooked basmati rice for serving
- • Fresh cilantro and lime wedges for garnish
Instructions
Heat coconut oil in a large deep skillet or pot over medium heat. Add the diced onion and cook for 4-5 minutes until translucent.
Add the garlic and ginger, stir for 1 minute until fragrant.
Add curry powder, garam masala, and turmeric. Stir constantly for 30 seconds to bloom the spices.
Pour in the diced tomatoes, coconut milk, and soy sauce. Stir to combine.
Add the chickpeas and bring everything to a gentle simmer. Cook uncovered for 12-15 minutes, stirring occasionally, until the sauce thickens.
Stir in the fresh spinach and cook for 2 minutes until completely wilted.
Squeeze in the lime juice and adjust salt to taste.
Serve over fluffy basmati rice, garnished with fresh cilantro and lime wedges.