Foodedo recipe

Creamy Coconut Chickpea Curry

Name: Creamy Coconut Chickpea Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 can chickpeas (drained); 1 onion (finely chopped); 3 garlic (minced); 20 g ginger (grated); 1 can chopped tomatoes; 400 ml coconut milk; 120 g spinach; 1 tbsp olive oil; 2 tbsp curry powder; 1 tsp ground cumin; 280 g basmati rice; 1 lime

45 min ·

A rich, aromatic chickpea curry with spinach and tomatoes, finished with coconut milk for a balanced weeknight vegan curry.

Ingredients

12 items

2 canchickpeasdrained
1onionfinely chopped
3garlicminced
20 ggingergrated
1 canchopped tomatoes
400 mlcoconut milk
120 gspinach
1 tbspolive oil
2 tbspcurry powder
1 tspground cumin
280 gbasmati rice
1lime

Method

4 steps

Step 1. Start the rice: Cook the basmati rice according to packet instructions so it is ready when the curry finishes.
Step 2. Build flavour base: Heat olive oil in a deep pan and cook onion for 6-8 minutes until soft and lightly golden. Add garlic, ginger, curry powder, and cumin, cooking for 1 minute to toast the spices.
Step 3. Simmer the curry: Add chopped tomatoes, coconut milk, and chickpeas. Simmer for 12-15 minutes until the sauce thickens and tastes rounded; reduce a little further for a richer finish.
Step 4. Finish and serve: Stir in spinach until wilted, then squeeze in lime juice to balance the richness. Serve over rice.