Dinner · 25 min

Coconut Chickpea Curry

✓ USDA-verified nutrition data

Ingredients

• 1 cup Chickpeas
• 1/2 cup Coconut milk
• 1 tbsp Curry powder
• 2 cups Spinach
• 3/4 cup cooked Basmati rice
• 1 wedge Lime

Steps

1. Spoon 2 tablespoons of the thick cream from the top of the coconut milk can into a soup pot — if your milk is homogenized, just use 2 tablespoons of the milk.
2. Heat over medium heat and stir in 1 tablespoon of curry powder. Cook 1 minute, stirring, until it smells deeply fragrant. This step, called blooming, makes the spices taste rounder and richer.
3. Pour in the remaining coconut milk (1/2 cup total) and 1 cup of drained chickpeas, scraping the bottom of the pot.
4. Bring to a gentle simmer — small bubbles around the edges, not a boil — and cook 12 minutes, until the sauce thickens slightly and coats the chickpeas.
5. Stir in 2 cups of spinach a handful at a time, letting each handful wilt before adding the next, about 2 minutes total.
6. Taste and season: salt to sharpen the flavors, a squeeze of lime to brighten them.
7. Start 3/4 cup of cooked basmati rice before you begin the curry so they finish together.
8. Spoon the curry over rice, add the lime wedge on the side, and serve hot.

Build my plan — free

← All recipes