Chickpea and Spinach Coconut Curry

This gently spiced curry uses canned chickpeas, tomatoes and coconut milk for a satisfying meat-free meal. A little of the chickpea mixture is mashed into the sauce to make it thicker without flour. Spinach goes in at the end so it keeps its colour and does not disappear into the simmering sauce.

Serves: 4 servings. Estimated prep: 10 minutes. Estimated cooking: 25 minutes. Timings are estimates; use the texture and temperature checks below.

Equipment: A deep frying pan or medium saucepan with a lid, a wooden spoon and a colander. Use a separate saucepan if serving rice.

Ingredients

• 1 tablespoon neutral cooking oil
• 1 medium onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 tablespoon finely grated fresh ginger
• 2 teaspoons mild curry powder
• 1 teaspoon ground cumin
• 1 can (400 g) chopped tomatoes, with juice
• 2 cans (400 g each) chickpeas, drained and rinsed, about 480 g drained total
• 1 can (400 ml) unsweetened coconut milk
• 150 g baby spinach, washed
• 1 tablespoon lime juice, plus wedges to serve
• 1/2 teaspoon fine salt, then adjust to taste
• Cooked basmati rice, to serve, optional

Instructions

1. Soften the onion. Heat the oil in a deep pan over medium heat. Add the onion and cook for 6–8 minutes, stirring, until softened and lightly golden. Reduce the heat if the edges brown before the centre softens.
2. Bloom the spices. Add the garlic and ginger and stir for 1 minute. Add the curry powder and cumin and stir for about 30 seconds, just until fragrant. Do not let the spices scorch; stir in a spoonful of water if the pan becomes dry.
3. Simmer the curry. Add the tomatoes, chickpeas, coconut milk and salt. Stir well, bring to a gentle simmer and cook uncovered for 12–15 minutes, stirring occasionally. Keep the heat low enough to avoid fierce bubbling and splattering.
4. Adjust the texture. Mash a small spoonful of chickpeas against the side of the pan and stir them back into the sauce. If the curry is too thin, simmer for a few minutes longer. If it is too thick, add water a tablespoon at a time.
5. Wilt the spinach. Add the spinach in two batches, stirring each batch until wilted. Simmer for another 2–3 minutes, until the leaves are tender and the curry is hot throughout.
6. Finish with lime. Take the pan off the heat and stir in the lime juice. Taste before adding more salt or curry powder. Serve with lime wedges and freshly cooked rice if desired.

Choose the coconut milk

Use unsweetened canned coconut milk rather than a sweetened coconut drink. Full-fat milk gives a richer sauce; light coconut milk makes it looser, so allow a little more uncovered simmering. Stir the can before measuring if the cream and liquid have separated.

Change the vegetables

Frozen spinach can replace fresh: thaw it, squeeze out excess water and add enough for the texture you like. Small cauliflower florets can be added with the tomatoes, but simmer until tender before adding spinach. Curry powders differ in heat, so begin with a mild blend and add chilli at the table.

Storage and reheating

Cool and refrigerate the curry promptly in shallow containers, within 2 hours or 1 hour above 32°C/90°F. Keep at 4°C/40°F or colder and eat within 3–4 days. Reheat to 74°C/165°F, stirring so the centre heats evenly. Add a splash of water if the sauce has thickened. Store rice separately and cool it promptly too.

Allergen notes

Check the curry-powder label: blends can contain mustard or other allergens. The recipe uses coconut; choose ingredients appropriate to your dietary needs.

Food-safety reference: USDA safe cooking, cooling and leftover guidance.

More meal ideas

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This recipe has not been kitchen-tested by Tasty Food. Cooking times are estimates. The featured image is an AI-generated serving illustration and may differ from your result.