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.
Perfect pairings
These recipes belong on the same table — cook them together for a full spread, or swap in a variation next time.
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.
Why is my curry watery or bland?
Simmer it uncovered for 10 more minutes to concentrate the sauce, and make sure the spices hit hot oil first — that 30-second bloom is where the flavor comes from. Season with salt at the end, after the sauce reduces.
Can I make this in an Instant Pot?
Yes. Use sauté mode for the onion, garlic, ginger, and spices, then add the chickpeas and tomatoes and pressure cook on high for 8 minutes with a quick release. Stir the coconut milk in after cooking to keep it from separating.
Can I freeze this curry?
Yes, up to 3 months in an airtight container. Thaw overnight in the fridge; the coconut milk may separate slightly — just whisk it back together while reheating gently.
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