Thursday-Creamy Coconut Chickpea Curry

Serves: 4
Prep: 10 minutes
Cook: 25 minutes

Creamy Coconut Chickpea Curry

Ingredients

  • For the curry

    • 1 tbsp olive oil

    • 1 medium yellow onion, diced

    • 3 cloves garlic, minced

    • 1 tbsp fresh ginger, grated

    • 1½ tbsp curry powder

    • 1 tsp ground cumin

    • ½ tsp turmeric

    • ¼ tsp cayenne pepper, optional

    • 2 tbsp tomato paste

    • 2 cans (540 mL each) chickpeas, drained and rinsed

    • 1 can (400 mL) light or regular coconut milk

    • 1 cup vegetable broth

    • 2 cups chopped spinach

    • 1 diced carrot

    • 1 tbsp lime juice

    • ½ tsp salt, or to taste

    • Black pepper to taste

    For serving

    • 3 cups cooked basmati or jasmine rice

    • Fresh cilantro

    • Lime wedges

    • Optional: sliced green onions

Nutrition Per Serving

Based on 4 servings with approximately ¾ cup cooked rice per serving:

Calories: ~610
Protein: ~20 g
Carbohydrates: ~91 g
Fat: ~21 g
Fibre: ~17 g
Sodium: ~600 mg

Nutrition information is an estimate and may vary depending on the brands and specific ingredients used.

Instructions

1. Sauté the aromatics
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add onion, diced carrot and cook for 4–5 minutes until softened. Add garlic and ginger and cook for another minute.

2. Toast the spices
Add curry powder, cumin, turmeric and cayenne. Stir for about 30 seconds until fragrant.

3. Build the curry
Add tomato paste and stir for 1 minute. Add chickpeas, coconut milk and vegetable broth. Stir well.

4. Simmer
Bring to a gentle simmer and cook uncovered for 12–15 minutes, stirring occasionally. The sauce should thicken slightly.

5. Add the spinach
Stir in the spinach and cook for 1–2 minutes until wilted.

6. Finish
Stir in the lime juice. Season with salt and black pepper. Taste and adjust the curry seasoning if needed.

Serve over warm rice with cilantro and a squeeze of fresh lime.

Serve with fresh lime wedges.

Print Recipe

Chef Perry’s Kitchen Notes

Helpful tips, simple swaps and a little extra guidance from my kitchen to yours.

👨‍🍳 Chef Perry’s Tips

For a thicker, richer curry, mash a small portion of the chickpeas against the side of the pan while the curry simmers. They'll naturally thicken the sauce without adding flour or extra cream.

🔄 Easy Substitutions


Chickpeas → white beans or lentils
Spinach → kale
Rice → quinoa or cauliflower rice
Coconut milk → light coconut milk
Cilantro → fresh parsley

🎥 Cook With Chef Perry
Watch me make this recipe step-by-step.

Cooking video coming soon