Coconut Chickpea Curry

Creamy coconut milk, warming curry spices, and hearty chickpeas simmer together into a fragrant, one-pot curry that's ready in about half an hour. Serve it over rice for a cozy, plant-based weeknight dinner with big flavor and minimal cleanup.

By YumYum Editorial · Quick Weeknight

Prep: 10 min · Cook: 20 min · Total: 30 min · Serves 4

Ingredients

• 2 tablespoons coconut oil or vegetable oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (optional)
• 1 (14 oz) can diced tomatoes
• 1 (14 oz) can full-fat coconut milk
• 2 (15 oz) cans chickpeas, drained and rinsed
• 1 cup baby spinach
• to taste Salt, to taste
• to taste Fresh cilantro and cooked rice, for serving

Instructions

1. Heat coconut oil in a large skillet or pot over medium heat. Add onion and cook 4-5 minutes until softened.
2. Stir in garlic and ginger and cook 1 minute until fragrant.
3. Add curry powder, turmeric, and cayenne, stirring constantly for 30 seconds to bloom the spices.
4. Pour in the diced tomatoes and coconut milk, stirring to combine, then bring to a gentle simmer.
5. Add the chickpeas and simmer uncovered for 12-15 minutes, stirring occasionally, until the sauce thickens slightly.
6. Stir in the baby spinach and cook 1-2 minutes until wilted. Season with salt to taste.
7. Serve hot over rice, topped with fresh cilantro.