Chickpea Spinach Coconut Curry

Canned chickpeas simmer in a mild tomato and coconut sauce before spinach is folded in at the end. Softened onion and briefly toasted curry powder build the flavor without a long ingredient list. Lime juice brightens the finished sauce.

Ingredients

• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp mild curry powder
• 400 g canned chopped tomatoes
• 400 ml full-fat coconut milk
• 480 g canned chickpeas, drained
• 120 g baby spinach
• ½ tsp salt
• 1 tbsp lime juice

Method

1. Heat the oil in a deep, wide pan over medium heat. Add the onion and cook for 6–8 minutes, stirring, until softened.
2. Add the garlic and curry powder. Stir for 30 seconds until fragrant, keeping the heat moderate so the spices do not burn.
3. Add chopped tomatoes, coconut milk, drained chickpeas and salt. Stir thoroughly, bring to a gentle simmer and cook uncovered for 12–15 minutes, stirring occasionally.
4. Fold in the spinach in two additions and cook for about two minutes, just until wilted. The chickpeas should be hot throughout and the sauce should lightly coat a spoon.
5. Remove from the heat and stir in the lime juice. Rest for five minutes before dividing between four bowls. Serve as it is; any rice or bread is an optional accompaniment and is not included in the ingredient quantities.
6. Cool leftovers promptly and refrigerate within two hours. Eat within three days and reheat gently, stirring until hot throughout. Add a little water if the sauce has thickened in the refrigerator.

Soften the onion first

Give the chopped onion time to turn soft before adding spices. Rushing this step leaves firmer pieces in the finished sauce. Stir often and lower the heat if the edges brown too quickly.

Use a mild curry powder

Curry powders vary in heat and composition. Choose a mild blend for the recipe as written, and check its label if you are avoiding mustard or other allergens.

Simmer without boiling hard

A gentle simmer lets the sauce thicken while keeping the coconut milk smooth. Stir around the pan edges. If the sauce becomes too thick before serving, add a spoonful of water.

Add spinach at the end

Baby spinach needs only a short time to wilt. Fold it in just before finishing, then add lime juice off the heat. The curry rests briefly before serving so the sauce settles.

FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Remove from the heat and stir in the lime juice. Rest for five minutes before dividing between four bowls. Serve as it is; any rice or bread is an optional accompaniment and is not included in the ingredient quantities.

How should I store leftovers?

Cool leftovers promptly and refrigerate within two hours. Eat within three days and reheat gently, stirring until hot throughout. Add a little water if the sauce has thickened in the refrigerator.