Easy Chickpea Coconut Curry

Easy Chickpea Coconut Curry

Prep: 10 minutes · Cook: 25 minutes · Total: 35 minutes · Serves: 6

Ingredients

• 1 tablespoon neutral oil
• 1 medium yellow onion, diced
• 3/4 teaspoon kosher salt, divided
• 3 garlic cloves, minced
• 1 tablespoon finely grated fresh ginger
• 1 1/2 tablespoons mild or medium curry powder
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper, optional
• 2 tablespoons tomato paste
• 2 cans (15 ounces each) chickpeas, rinsed and drained
• 1 can (13.5 ounces) full-fat coconut milk
• 1 cup low-sodium vegetable broth or water
• 4 packed cups baby spinach
• 1 tablespoon fresh lime juice
• Cooked rice, chopped cilantro, and lime wedges for serving, optional

Directions

1. Heat the oil in a Dutch oven or deep skillet over medium heat. Add the onion and 1/4 teaspoon salt. Cook for 6 to 8 minutes, stirring occasionally, until soft and lightly golden.
2. Add the garlic and ginger and cook for 30 seconds. Stir in the curry powder, cumin, and cayenne; cook for 30 seconds more, just until fragrant.
3. Add the tomato paste and cook, stirring, for 1 minute to deepen its flavor.
4. Stir in the chickpeas, coconut milk, broth, and remaining 1/2 teaspoon salt. Bring to a gentle simmer.
5. Reduce the heat to medium-low and simmer uncovered for 12 to 15 minutes, stirring occasionally, until the sauce lightly coats a spoon.
6. Stir in the spinach a handful at a time until wilted, about 2 minutes. Remove from the heat, stir in lime juice, and adjust salt or cayenne to taste.
7. Serve on its own or over rice with cilantro and lime.

Cook’s notes

Curry powders vary widely in heat and salt. Begin with a mild blend if serving children. For a thicker curry, lightly mash about 1 cup of chickpeas against the side of the pan during simmering.

Storage and reheating

Refrigerate for up to 4 days or freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding a splash of water if the sauce has thickened.

Estimated nutrition per serving

Approximately 360 calories · 12 g protein · 38 g carbohydrate · 19 g fat · 10 g fiber · 520 mg sodium, not including rice. Actual values vary.