Chickpea & Spinach Coconut Curry
Come warm your soul with this deliciously creamy Chickpea & Spinach Coconut Curry—rich in flavor, packed with wholesome ingredients, and perfect for a cozy meal any day of the week!
Ingredients
- 1 tablespoon coconut oil
- 1 large onion or 2 regular finely diced (optional for a thicker sauce)
- 3 garlic cloves minced
- 400 grams cherry tomatoes halved (about 2 punnets)
- 1 teaspoon garam masala
- 1-1½ teaspoon curry powder add more for extra heat
- ½ teaspoon turmeric
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ½ teaspoon ground cumin
- ½ teaspoon sea salt plus more to taste
- ½ teaspoon grated ginger
- 1 tablespoon tomato paste
- 480 grams cooked chickpeas about 2 cans, drained
- 200 ml coconut milk half a 400ml or 14 oz can
- ¾ cup vegetable stock or water
- 3 cups baby spinach
- 1 teaspoon chilli flakes or diced green chillies to serve optional
Instructions
- In a heavy-based pot over medium heat, melt the coconut oil. Add the onion and cook for 3-5 minutes until soft.
- Add the garlic and tomatoes to the pot.
- Stir in garam masala, curry powder, turmeric, cinnamon, cardamom, cumin, ginger, tomato paste, and sea salt. Cook for 2 minutes.
- Add the chickpeas, coconut milk, and vegetable stock. Bring to a boil.
- Reduce the heat to low and simmer without the lid for 25-30 minutes until the sauce thickens. Stir in the baby spinach until wilted.
- Remove from heat and serve with chilli flakes or chillies, and rice or quinoa.
Notes
Notes:
- Canned tomatoes can be used instead of fresh.
- This curry freezes well for up to 3 months.
- Serves 4 generously, or up to 6 with rice or quinoa.
- Canned tomatoes can be used instead of fresh.
- This curry freezes well for up to 3 months.
- Serves 4 generously, or up to 6 with rice or quinoa.