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Chickpea & Spinach Coconut Curry

By The Plated Plants Team · · 5 min read

Chickpea and spinach curry with white rice and cilantro

This is the recipe we recommend to anyone starting out. It's forgiving, inexpensive, and tastes even better the next day.

Chickpea & Spinach Coconut Curry

Prep
10 min
Cook
20 min
Total
30 min

Ingredients

Servings4

Instructions

  1. 1

    Heat the oil in a large pan over medium heat. Add the onion and cook for 5 minutes until soft.

  2. 2

    Stir in the garlic, ginger and curry powder and cook for 1 minute until fragrant.

  3. 3

    Add the chickpeas, tomatoes and coconut milk. Simmer for 12–15 minutes, stirring occasionally.

  4. 4

    Stir in the spinach until wilted. Season with salt and a squeeze of lime.

  5. 5

    Serve over rice with cilantro.

Substitutions & variations

  • Swap chickpeas for white beans or cooked lentils.
  • Use kale instead of spinach — add it a few minutes earlier.
  • For a lighter curry, use half coconut milk and half vegetable stock.

Storage

Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently with a splash of water.

Nutrition information hasn't been calculated for this recipe yet.

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