Chickpea and Spinach Curry with Coconut Milk

Chickpea and Spinach Curry

Whole chickpeas and fresh spinach sit in a creamy tomato-coconut sauce that is thick enough to coat the chickpeas but still easy to spoon. Simmer the tomato base uncovered before adding the coconut milk, then fold in the spinach only after the sauce has thickened. Cook the rice separately and serve it beside the curry in a wide bowl, with cilantro scattered over the top.

Ingredients for Chickpea and Spinach Curry

• 1 cup dry long-grain rice, such as basmati (190g)
• 1 tablespoon olive or neutral oil
• 1 medium yellow onion, finely diced (150g)
• 3 cloves garlic, minced
• 1 tablespoon finely grated or minced fresh ginger
• 2 teaspoons mild curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1 can (14.5 ounces) crushed tomatoes (410g)
• 1/2 cup vegetable broth (120g)
• 2 cans (15 ounces each) chickpeas, drained and rinsed (about 480g drained)
• 1 cup full-fat coconut milk (240g)
• 3/4 teaspoon fine salt, or to taste
• 5 ounces fresh baby spinach, about 5 packed cups (140g)
• 2 tablespoons roughly chopped fresh cilantro, plus a few leaves for serving

Optional: Lime wedges or 1–2 teaspoons lime juice for serving.

How to Make Chickpea and Spinach Curry

1. Cook the rice: Rinse it if desired, then cook it in a separate saucepan or rice cooker according to the package directions. Keep it covered once tender.
2. Soften the aromatics: Warm the oil in a medium soup pot or deep 10–12-inch skillet over medium heat. Add the onion and cook for 4–5 minutes, until soft and translucent. Stir in the garlic and ginger for about 30 seconds, until fragrant.
3. Bloom the spices: Add the curry powder, cumin, turmeric, and salt. Stir constantly for about 30 seconds. Lower the heat if the spices begin to stick.
4. Simmer the tomato base: Stir in the crushed tomatoes, broth, and chickpeas. Bring to a gentle simmer, then cook uncovered for 8–10 minutes. Begin checking the thickness near the end of this time; the sauce should start to cling to the chickpeas. Stir periodically, and more often as it thickens.
5. Add the coconut milk: Stir it in and simmer gently, uncovered, for 4–6 minutes or until the sauce is glossy, coats the chickpeas, and remains spoonable. If it is thin, keep simmering; if it becomes too thick, add a small splash of broth.
6. Wilt the spinach: Fold it in, working in batches if needed. Stir over low to medium-low heat for 1–3 minutes, just until the leaves wilt and remain visibly green. Turn off the heat, stir in some of the cilantro, and taste for salt.
7. Serve: Spoon the curry into one side of each wide bowl and place a mound of rice beside it, without mixing them. Scatter the remaining cilantro over the top and offer lime separately, if desired.

How to Keep the Sauce Spoonable

Use the measured broth rather than adding extra liquid at the start. The uncovered simmer lets the tomato base reduce before the coconut milk goes in; a second gentle simmer thickens the finished sauce without overcooking the spinach.

Tomatoes and coconut milk vary in thickness, so judge the sauce by how it coats the chickpeas rather than by time alone. Keep the simmer gentle and stir along the bottom of the pot to prevent sticking.

Can You Use Frozen Spinach?

Fresh baby spinach wilts quickly and leaves recognizable greens in the curry. To use chopped frozen spinach instead, thaw and drain it well before adding it near the end. Stir until hot throughout, then simmer uncovered a little longer if it releases enough moisture to thin the sauce. Do not add water to help it wilt.

How to Store and Reheat the Curry

Cool the curry promptly and refrigerate it in an airtight container for 3–4 days. Store the rice separately when practical. If making the curry base ahead, add fresh spinach close to serving time for the best texture.

Reheat the curry on the stovetop over low to medium-low heat, stirring until hot throughout. Or microwave it in a covered microwave-safe dish, stirring partway through. Add a small splash of broth or water if the sauce has thickened.

To freeze, cool the curry completely and seal it in a freezer-safe container for up to 2 months. Freeze the rice separately if desired. Thaw in the refrigerator before reheating.

Nutrition

Approximate nutrition per serving, based on 4 servings and including the rice: 575 calories, 19g protein, 19g fat, and 85g carbohydrates. Approximate nutrition per 100g: 90 calories, 3g protein, 3g fat, and 13g carbohydrates. Values vary with ingredient brands and the amount of water absorbed by the rice.