Creamy Coconut Chickpea Curry

Name: Creamy Coconut Chickpea Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 2 tablespoons coconut oil; 1 medium yellow onion, diced; 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons curry powder; 1 teaspoon ground cumin; 1/2 teaspoon turmeric; 2 cans (15 oz each) chickpeas, drained and rinsed; 1 can (14 oz) crushed tomatoes; 1 can (14 oz) full-fat coconut milk; 3 cups baby spinach; Juice of 1 lime, plus salt to taste

This is the dinner I make when the fridge is empty but I still want something spectacular. Canned chickpeas and coconut milk do the heavy lifting while a quick blend of ginger, garlic, and spices turns them into something genuinely restaurant-worthy. It is gently spicy, deeply savory, and ready faster than anyone could get takeout. Serve it over rice with a big squeeze of lime and prepare for requests to make it weekly.

Pot of creamy chickpea curry with spinach and lime

By AmiraCuisinety Test Kitchen · recipe tested twice before publishing

Prep Time10 minutes

Cook Time25 minutes

Total Time35 minutes

Servings4

DifficultyEasy

Ingredients

2 tablespoons coconut oil
1 medium yellow onion, diced
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons curry powder
1 teaspoon ground cumin
1/2 teaspoon turmeric
2 cans (15 oz each) chickpeas, drained and rinsed
1 can (14 oz) crushed tomatoes
1 can (14 oz) full-fat coconut milk
3 cups baby spinach
Juice of 1 lime, plus salt to taste

Instructions

Heat the coconut oil in a large pot or deep skillet over medium heat. Add the onion and cook for 5 minutes, until soft and translucent.
Stir in the garlic and ginger and cook for 1 minute, until fragrant.
Add the curry powder, cumin, and turmeric and toast, stirring constantly, for 30 seconds. Blooming the spices in oil is what builds deep flavor fast.
Add the chickpeas, crushed tomatoes, and coconut milk. Stir well, bring to a simmer, and cook uncovered for 15–20 minutes, until the sauce thickens and turns a rich golden orange.
Stir in the spinach and cook for 2 minutes, until wilted. Season with lime juice and salt to taste.
Serve hot over steamed rice with extra lime wedges and fresh cilantro if you have it.

Tips for Success

Rinse and drain the chickpeas well — the canned liquid can make the curry taste metallic.
Want a thicker sauce? Mash a scoop of the chickpeas against the side of the pot and stir them in.
Leftovers taste even better the next day, so this is a great meal-prep recipe. It keeps for 4 days in the fridge.

Frequently Asked Questions

Is this curry spicy?

It is warmly spiced but mild as written. Add red pepper flakes or a chopped fresh chili along with the garlic if you like heat.

Can I use light coconut milk?

Yes, though the sauce will be thinner and less rich. Full-fat is worth it here; simmer a few minutes longer to compensate.

Can I add vegetables?

Absolutely. Diced sweet potato, cauliflower florets, or frozen peas all work — add them with the tomatoes and extend the simmer until tender.

Is this recipe vegan?

Yes, as long as you use coconut oil and serve it over rice. Every ingredient is plant-based.

Affiliate disclosure: this page contains affiliate links. If you buy equipment through them, Cuisinety earns a small commission at no extra cost to you — it keeps the site free, and we only recommend gear we actually use. Read ourfull affiliate disclosure.