Chickpea and Spinach Coconut Curry
Chickpeas and spinach simmered in a fragrant coconut and tomato sauce. Pantry-friendly and ready in 30 minutes.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
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Ingredients
- 490 ml vegetable oil Buy vegetable oil on Amazon (opens a new tab)
- 16 1/2 yellow onion, chopped Buy yellow onion on Amazon (opens a new tab)
- 66 cloves garlic, minced Buy garlic on Amazon (opens a new tab)
- 245 ml grated ginger Buy ginger on Amazon (opens a new tab)
- 245 ml curry powder Buy curry powder on Amazon (opens a new tab)
- 81 ml garam masala Buy garam masala on Amazon (opens a new tab)
- 41 ml ground turmeric Buy turmeric on Amazon (opens a new tab)
- 20 ml cayenne pepper Buy cayenne pepper on Amazon (opens a new tab)
- 16 1/2 cans diced tomatoes, 14.5 ounces Buy diced tomatoes on Amazon (opens a new tab)
- 16 1/2 cans coconut milk, 13.5 ounces Buy coconut milk on Amazon (opens a new tab)
- 33 cans chickpeas, drained and rinsed; 15 ounces each Buy chickpeas on Amazon (opens a new tab)
- 81 ml kosher salt Buy kosher salt on Amazon (opens a new tab)
- 2.34 kg baby spinach Buy baby spinach on Amazon (opens a new tab)
- 16 1/2 lime, juiced Buy lime on Amazon (opens a new tab)
- 975 ml chopped cilantro Buy cilantro on Amazon (opens a new tab)
You will need
- Large deep skillet Shop for Large deep skillet on Amazon (opens a new tab)
Method
- Heat the oil in the skillet over medium. Cook the onion 6 minutes, until golden at the edges.
- Add the garlic, ginger and spices and stir 1 minute, until fragrant.
- Stir in the tomatoes with their juice, the coconut milk, chickpeas and salt. Simmer 15 minutes, stirring now and then, until thickened. Mash a few chickpeas to help the sauce along.
- Add the spinach in handfuls, stirring until wilted.
- Stir in the lime juice, taste for salt and top with cilantro. Serve with rice or warm flatbread.
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