Why You’ll Love This Coconut Curry Chickpeas with Spinach

• It’s incredibly versatile. You can serve this curry over rice, quinoa, or with naan for dipping—it adapts to whatever you’re craving or have on hand. It’s a true pantry-and-fridge hero.
• The flavor is complex but the process is simple. You’re building layers of taste by toasting the spices first, which honestly makes all the difference. It feels like a restaurant-quality dish without any of the fuss.
• It’s a nutrient-packed powerhouse. Between the protein-rich chickpeas and the iron-loaded spinach, this meal keeps you full and satisfied. It’s comfort food that genuinely makes you feel good.
• It makes fantastic leftovers. The flavors meld and deepen overnight, so it’s arguably even better the next day. It’s a meal that keeps on giving.

Ingredients & Tools

• 2 tbsp coconut oil or avocado oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional, for heat)
• 2 (15 oz) cans chickpeas, rinsed and drained
• 1 (14 oz) can full-fat coconut milk
• 1 cup vegetable broth
• 1 tbsp tomato paste
• 5 oz fresh spinach
• 1 tbsp fresh lime juice
• To taste: salt and freshly ground black pepper
• For serving: fresh cilantro, chopped

Tools: A large, heavy-bottomed pot or Dutch oven, a wooden spoon, and a microplane or fine grater for the ginger.

Don’t be tempted to use light coconut milk here—the full-fat version is key for that luxuriously creamy, rich texture that makes this curry so satisfying. And honestly, fresh ginger and garlic are non-negotiable; they provide a bright, pungent base that powdered versions just can’t replicate.

Nutrition (per serving)

• Calories: 385 kcal
• Protein: 12 g
• Fat: 24 g
• Carbohydrates: 35 g
• Fiber: 10 g

Serves: 4 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

• Rinse those chickpeas! Giving your canned chickpeas a good rinse under cold water removes the starchy liquid they’re packed in, which can make the final sauce a bit gloopy. You want a clean, creamy texture.
• Don’t rush the onion. Taking the time to sauté the onion until it’s truly soft and translucent—about 5-7 minutes—builds a sweet, savory foundation for the entire dish. This step is the secret to depth of flavor.
• Toast your spices. Adding the curry powder, turmeric, and paprika directly to the hot oil and onion mixture for just 30-60 seconds wakes them up. You’ll know it’s working when the kitchen fills with an incredible, fragrant aroma.
• Wilt the spinach at the very end. Spinach cooks down incredibly quickly, so you’ll add it right at the end, just before serving. This keeps its vibrant green color and prevents it from becoming mushy.

How to Make Coconut Curry Chickpeas with Spinach

Serving Suggestions

Complementary Dishes

• Fluffy basmati rice — Its light, fragrant grains are the perfect neutral canvas to soak up all the creamy curry sauce.
• Warm, buttery naan bread — There’s nothing quite like tearing off a piece of soft naan to scoop up chickpeas and sauce. It’s a truly satisfying experience.
• A simple cucumber salad — The cool, crisp freshness of cucumber with a little lemon and mint provides a lovely, refreshing contrast to the warm, spiced curry.

Drinks

• A crisp, dry lager — The carbonation and slight bitterness help cleanse the palate between bites of the rich, creamy curry.
• Iced mint tea — The herbal, cooling notes of mint are a fantastic partner for the warm spices, making each bite feel fresh and new.
• A mango lassi — This creamy yogurt drink is sweet, tangy, and tropical, complementing the curry’s flavors while soothing any potential heat.

Something Sweet

• Cardamom-scented rice pudding (kheer) — It continues the aromatic spice theme in a gentle, creamy, and comforting way that feels like a natural conclusion to the meal.
• Fresh mango slices — Sometimes simple is best. The sweet, juicy fruit is a bright, clean finish that feels light and revitalizing.
• A square of dark chocolate — A little piece of high-quality dark chocolate with a cup of chai provides a rich, slightly bitter endnote that contrasts beautifully with the meal.

Top Mistakes to Avoid

• Mistake: Burning the garlic and spices. This is the most common pitfall. Garlic burns in a flash and burnt spices taste bitter. Keep the heat at a steady medium and stir constantly during those initial steps.
• Mistake: Using light coconut milk. I know it’s tempting for the lower calories, but light coconut milk will make your curry taste thin and watery. The richness of full-fat coconut milk is essential for the right mouthfeel and satisfaction.
• Mistake: Overcooking the spinach. If you add the spinach too early and let it simmer, it will turn a drab olive color and become slimy. The residual heat after you turn off the burner is more than enough to wilt it perfectly.
• Mistake: Skipping the acid at the end. That squeeze of lime juice is not just a garnish! It’s crucial for balancing the fat from the coconut milk and brightening all the other flavors. Don’t forget it.

Expert Tips

• Tip: Make your own curry powder blend. If you have the spices, toasting whole cumin, coriander, and mustard seeds then grinding them with a bit of fenugreek will create an unbelievably vibrant and fresh curry flavor that blows store-bought powder out of the water.
• Tip: Add a splash of fish sauce for depth. Even if you’re vegetarian, a vegan fish sauce or a tiny splash of soy sauce can add an incredible layer of savory, umami depth that makes the curry taste more complex and restaurant-style.
• Tip: Use an immersion blender for a creamier texture. If you prefer a smoother sauce, you can use an immersion blender to pulse the curry a few times right in the pot before adding the spinach. It will thicken it up beautifully.
• Tip: Freeze individual portions. This curry freezes exceptionally well. Let it cool completely, then portion it into airtight containers. It’s a lifesaver for future busy nights—just thaw and reheat gently on the stove.

FAQs

Can I use frozen spinach instead of fresh?
You absolutely can! I’d recommend using one 10-ounce block of frozen spinach. Just make sure to thaw it completely and then squeeze out every last drop of excess water with your hands. If you add it with all that water, it will make your curry far too thin. Add it in the same final step, breaking it up as you stir it into the hot curry.

How can I make this curry spicier?
There are a few easy ways to turn up the heat. You can increase the cayenne pepper from 1/4 tsp to 1/2 tsp or even 1 tsp. Another great option is to add a finely chopped fresh chili pepper, like a serrano or bird’s eye chili, when you’re cooking the onions. For a different kind of heat, a tablespoon of sriracha stirred in at the end works wonderfully too.

Is this curry freezer-friendly?
It’s one of the best freezer meals! The texture and flavor hold up beautifully. Just allow the curry to cool completely to room temperature before transferring it to a freezer-safe container. It will keep for up to 3 months. To reheat, let it thaw in the fridge overnight and then warm it gently on the stove, adding a tiny splash of water or broth if it seems too thick.

What other vegetables can I add?
This curry is a fantastic vehicle for all sorts of veggies. Diced sweet potatoes or cauliflower florets are fantastic—just add them with the chickpeas so they have time to cook through. For quicker-cooking veggies like bell peppers or zucchini, add them about halfway through the simmering time. Even a cup of frozen peas stirred in with the spinach would be lovely.

My curry is too thin. How can I thicken it?
The easiest fix is to let it simmer for an additional 5-10 minutes uncovered, which will allow more liquid to evaporate. If you’re still in a hurry, you can make a quick slurry by mixing one tablespoon of cornstarch with two tablespoons of cold water, then stirring it into the simmering curry. Let it cook for another minute or two, and it will thicken up nicely.