coconut chickpea curry

vegan gluten-free 4.8 (201 reviews)
Coconut chickpea curry bowl with rice and herbs

why we love it

This curry is pure comfort in a bowl — creamy coconut milk, tender chickpeas, vibrant spinach, and a symphony of warm spices. It comes together in about 30 minutes, making it the perfect weeknight dinner that feels like a hug. Plus, it's budget-friendly and endlessly adaptable.

prep: 10 min cook: 20 min serves 4 difficulty: easy
ingredients
  • 2 tbsp coconut oil (or neutral oil)
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp curry powder (mild or medium)
  • 1 tsp ground turmeric
  • ½ tsp cayenne pepper (optional, for heat)
  • 1 can (14 oz/400ml) full-fat coconut milk
  • 1 can (15 oz/425g) chickpeas, drained and rinsed
  • 1 can (14 oz/400g) diced tomatoes (or 2 fresh tomatoes, chopped)
  • 3 cups (80g) fresh spinach or kale
  • 1 tbsp lime juice (about ½ lime)
  • salt and pepper to taste
  • for serving (optional):
  • cooked basmati rice or naan
  • fresh cilantro, chopped
  • lime wedges

make it extra creamy by using full-fat coconut milk. Light coconut milk works too, but the sauce will be thinner.

method
  1. Sauté aromatics: In a large pot or Dutch oven, heat coconut oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger, cook for 1 minute until fragrant.
  2. Toast spices: Add curry powder, turmeric, and cayenne (if using). Stir constantly for 30–60 seconds until spices are fragrant — this deepens the flavor.
  3. Add liquids and chickpeas: Pour in coconut milk, diced tomatoes (with their juices), and chickpeas. Stir well, scraping up any browned bits. Bring to a gentle simmer.
  4. Simmer: Reduce heat to low and let curry simmer uncovered for 15 minutes, stirring occasionally, until slightly thickened and flavors meld.
  5. Add spinach: Stir in fresh spinach and cook until wilted, about 2–3 minutes. (If using kale, add a few minutes earlier.)
  6. Finish: Remove from heat and stir in lime juice. Season with salt and pepper to taste.
  7. Serve: Serve hot over rice or with naan. Garnish with fresh cilantro and lime wedges.

leftovers are even better the next day! This curry freezes beautifully for up to 3 months.

410 kcal per serving 12g protein 35g carbs 26g fat 10g fiber
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