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Chickpea and spinach curry with tomato coconut sauce, served with rice
Vagner Carvalho

Chickpea and Spinach Curry with Tomato and Coconut Milk

Canned chickpeas turn a spiced tomato base into a filling pantry dinner. Light coconut milk softens the sauce, while spinach is folded in at the end so it keeps its color.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian-inspired
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon finely grated fresh ginger
  • 2 teaspoons mild curry powder
  • 1 teaspoon ground cumin
  • 1 can (14 oz / 400 g) crushed tomatoes
  • 2 cans (15 oz / 425 g each) chickpeas, drained and rinsed
  • 1 can (13.5 oz / 400 ml) light coconut milk
  • 5 oz (140 g) baby spinach
  • 1/2 teaspoon kosher salt
  • 1 tablespoon lime juice

Equipment

  • Deep skillet

Method
 

  1. Warm oil in a deep skillet over medium heat. Cook onion for 7–8 minutes until soft. Add garlic and ginger; stir for 1 minute. Add curry powder and cumin, stirring for 30 seconds without scorching.
  2. Add tomatoes, chickpeas, coconut milk and salt. Bring to a gentle simmer and cook uncovered for 15 minutes, stirring occasionally. Mash a few chickpeas against the side of the pan if a thicker sauce is wanted.
  3. Stir in spinach a handful at a time and cook for 2–3 minutes until wilted. Add lime juice, taste for seasoning and serve. Add a little hot water if the curry has become too thick.

Notes

Times are planning estimates; use the listed doneness cues. Nutrition is an approximate ingredient-based estimate for one-quarter of the curry, without rice.