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35 Minute Chickpea Spinach Curry With Coconut Milk

Blossom Lady
May 18, 2024 01:20 AM
35 Minute Chickpea Spinach Curry With Coconut Milk
On the table in about 35 minutes, Chickpea Spinach Curry is a one-pot meal to make on repeat. It’s made with sauteed onions, fresh ginger, and garlic with fragrant spices like garam masala, cumin, and red pepper flakes simmered in a rich tomato base.

Tender-cooked chickpeas and spinach add bulk and nourishment, while coconut milk lends its natural sweet flavor and creates a silky and creamy texture. Serve with basmati rice to round out the meal! This recipe is vegetarian, vegan, and easily gluten-free.


  • 2 teaspoons Vegetable Oil like coconut or olive oil
  • 1 cup (135 grams) Yellow Onion diced, about 1/2 a large onion
  • 1 1/2 teaspoon Cumin ground
  • 1 1/2 teaspoon Garam Masala ground
  • 1/4 teaspoon Red Pepper Flakes increase by 1/8 tsp for spicy.
  • 1 teaspoon Fine Sea Salt or reduce to 3/4 tsp for lower salt
  • 2 tablespoons Tomato Paste
  • 1 tablespoon Fresh Grated Garlic about 3 plump cloves
  • 1 tablespoon Fresh Grated Ginger about 1 1/2 inch piece
  • 1, 14 ounce (411 grams) Can of Diced Tomatoes with all its juices
  • 1 cup (225 grams) Vegetable Broth reduced sodium
  • 2, 15 ounce (425 grams ea) Cans of Chickpeas drained and rinsed (about 3 cups/525 grams)
  • 1, 13 ounce (403 grams) Can of Coconut Milk full fat, unsweetened
  • 4 cups (150 grams) Fresh Baby Spinach packed, chopped

Serve With (optional):
  • Tamari, Fresh Cilantro, Basmati Rice
Total Time:
35 minutes
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