A quick, creamy curry with chickpeas, spinach, and coconut milk
Coconut Chickpea Curry
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Servings
4
4 servings
Difficulty
Easy
Cost
Budget
$
Coconut Chickpea Curry
A quick, creamy curry with chickpeas, spinach, and coconut milk
★4.4(17)
Chickpeas and spinach simmered in a fragrant coconut milk curry with ginger, garlic, and warming spices. A one-pot vegan dinner that is ready in under 30 minutes.
5m
Prep Time
20m
Cook Time
25m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
This coconut chickpea curry is the recipe you turn to when you need a flavorful, nourishing dinner on the table fast. It relies on pantry staples — canned chickpeas, coconut milk, and basic spices — yet delivers a depth of flavor that belies its simplicity. The creamy coconut milk mellows the spices into a gentle warmth rather than aggressive heat.
A generous handful of spinach stirred in at the end adds color, nutrition, and a pleasant freshness. The whole thing comes together in one pot in about 25 minutes — faster than delivery and infinitely more satisfying. Serve over rice, with naan, or even spooned over roasted sweet potatoes.
Ingredients
Instructions
- 1
Heat coconut oil in a large pot over medium heat. Sauté onion for 4-5 minutes until softened.
- 2
Add garlic, curry powder, and cumin. Stir for 1 minute until very fragrant.
- 3
Add chickpeas and coconut milk. Bring to a simmer and cook for 12-15 minutes until sauce thickens slightly.
- 4
Stir in spinach and cook for 2 minutes until wilted. Season with salt and a squeeze of lime juice.
- 5
Serve over steamed basmati rice or with warm naan bread, garnished with fresh cilantro.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Serve with warm naan bread or basmati rice
Substitutions
ChickpeasWhite beans or cubed tofu
Both work well in coconut curry.
Curry powderGaram masala plus turmeric
A slightly different but equally delicious spice profile.
SpinachKale or Swiss chard
Heartier greens that hold up well in curry.
Tips & Storage
Pro Tips
Use full-fat coconut milk for the creamiest result — light coconut milk makes a thinner sauce.
Add a diced sweet potato with the chickpeas for a heartier curry.
Stir in a tablespoon of peanut butter for extra richness and depth.
Storage
Refrigerate for up to 5 days. Freezes well for up to 3 months.
Reheating
Reheat on the stovetop over medium heat with a splash of water.
Nutrition Facts
Per serving (1.5 cups) · 4 servings
Calories360
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein14g
Carbohydrates38g
Fat18g
Fiber10g
Sugar4g
Sodium420mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use other greens instead of spinach?
- Kale or Swiss chard both work — add them earlier as they take longer to wilt.
- Is this spicy?
- It is mildly spiced with curry powder. Add chili flakes or fresh chili for more heat.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →