Creamy Coconut Chickpea Curry

This curry happened by accident on a cold Tuesday when I was too tired to go grocery shopping. I raided my pantry, threw together what I had, and ended up with something so good I’ve made it at least once a week since. The coconut milk makes it impossibly creamy without any dairy, and the warming spices fill your kitchen with the most amazing smell. My husband now requests it constantly — he says it tastes like something from a restaurant, but honestly it’s one of the easiest things I make.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional)
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) full-fat coconut milk
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 2 cups fresh spinach
• 1 teaspoon sea salt
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions

1. Sauté the aromatics: Heat olive oil in a large pot or deep skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger, stirring for 1 minute until fragrant.
2. Bloom the spices: Add curry powder, cumin, turmeric, and cayenne. Stir constantly for 30 seconds — this releases the flavors and makes everything more aromatic.
3. Add liquids: Pour in the diced tomatoes and coconut milk. Stir well to combine, scraping up any bits from the bottom of the pot.
4. Simmer with chickpeas: Add the chickpeas and salt. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until the sauce thickens slightly.
5. Finish: Stir in the spinach and let it wilt, about 2 minutes. Remove from heat and add lime juice. Taste and adjust salt as needed.
6. Serve: Ladle into bowls, garnish with fresh cilantro. Serve over rice, quinoa, or with gluten-free naan.

Tips

• Use full-fat coconut milk: Light coconut milk won’t give you that rich, creamy texture. Full-fat is the way to go.
• Make it heartier: Add diced sweet potato or cauliflower florets when you add the chickpeas — they’ll cook perfectly in the sauce.
• Meal prep winner: This curry tastes even better the next day. Make a double batch and refrigerate for up to 5 days.
• Spice it up: Add a diced jalapeño with the onions or increase the cayenne if you like heat.
• Swap the greens: Kale works great instead of spinach — just add it a few minutes earlier so it has time to soften.