Chickpea Coconut Curry

Embark on a culinary journey with this chickpea coconut curry. A harmonious blend of rich coconut and hearty chickpeas, this dish is a testament to timeless flavors and elegance.


  • 1 tablespoon vegetable oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1 can (13.5 oz.) coconut milk
  • 1 can (14 oz.) diced tomatoes
  • 2 cups cooked chickpeas
  • 2 cups baby spinach leaves
  • Salt and pepper to taste
  • Cooked rice or naan bread, for serving


  1. Heat the vegetable oil in a large pot or skillet over medium heat. Add the diced onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
  2. Stir in the curry powder, ground cumin, and turmeric. Cook for another minute to release their flavors.
  3. Pour in the coconut milk and diced tomatoes (with their juices). Stir well to combine.
  4. Add the cooked chickpeas to the pot. Bring the mixture to a simmer and let it cook for about 10 minutes to allow the flavors to meld together.
  5. Stir in the baby spinach leaves and cook for an additional few minutes until they wilt.
  6. Season with salt and pepper to taste.
  7. Serve the chickpea coconut curry hot, over cooked rice or with naan bread.

You can find this and more delicious dinner recipes in my “Vegetarian Dinner Cookbook: Simple, Delicious and Healthy Vegetarian Dinner Recipes”.

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