Creamy Coconut Chickpea Curry
Ingredients
- • 800 g chickpeas (canned, drained)
- • 400 ml coconut milk
- • 150 g onion
- • 4 cloves garlic
- • 30 g fresh ginger
- • 400 g diced tomatoes (canned)
- • 30 ml vegetable oil
- • 15 g curry powder
- • 5 g ground cumin
- • 5 g ground coriander
- • 2.5 g turmeric powder
- • 1 g cayenne pepper
- • 100 g spinach (fresh)
- • 30 ml lime juice
- • 6 g salt
- • 15 g fresh cilantro
Instructions
- 1
Heat oil in a large pan over medium heat. Add diced onion and cook for 5 minutes until softened and translucent.
- 2
Add minced garlic and grated ginger to the pan. Sauté for 1-2 minutes until fragrant, stirring constantly to prevent burning.
- 3
Add curry powder, cumin, coriander, turmeric, and cayenne pepper. Toast the spices for 30 seconds while stirring to release their aromas.
- 4
Pour in the diced tomatoes with their juice. Stir well and let simmer for 5 minutes to allow the flavors to meld.
- 5
Add the drained chickpeas and coconut milk. Stir to combine and bring to a gentle simmer.
- 6
Season with salt and let the curry simmer for 10-12 minutes, stirring occasionally, until the sauce thickens slightly.
- 7
Add the fresh spinach and stir until wilted, about 2 minutes.
- 8
Remove from heat and stir in the lime juice. Taste and adjust seasoning if needed.
- 9
Garnish with fresh cilantro and serve hot with rice, naan bread, or flatbread.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This vibrant curry comes together in under 30 minutes and delivers restaurant-quality flavor with pantry staples. I love serving it over basmati rice with warm naan bread - the creamy coconut sauce and aromatic spices make it an instant weeknight favorite."
