Name: Coconut chickpea & spinach curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tbsp neutral cooking oil; 1 medium yellow onion, diced; 3 cloves garlic, minced; 1 tbsp peeled fresh ginger, finely grated; 1½ tbsp mild curry powder; ½ tsp ground cumin; 1 (14.5-oz) can canned diced tomatoes, with juices; 1 (13.5-fl-oz) can unsweetened full-fat canned coconut milk; 2 (15-oz) cans canned chickpeas, drained and rinsed; ½ tsp fine salt; 3 oz baby spinach, washed; 1 tbsp lime juice

Let’s get cooking

One step at a time.

0 of 4 steps complete

01Start with the onionWarm oil over medium heat. Add onion and cook for 6–8 minutes, stirring occasionally, until softened.
02Stir in the aromaticsAdd garlic, ginger, curry powder and cumin. Stir for 30–60 seconds, just until fragrant; lower the heat if the spices begin to catch.
03Let the sauce come togetherAdd tomatoes and their juices, coconut milk, chickpeas and salt. Stir well, bring to a gentle simmer and cook uncovered for 15–18 minutes, stirring occasionally, until the sauce lightly thickens and the chickpeas are hot.
04Finish with greens and limeFold in spinach and simmer for 2–3 minutes until wilted. Remove from heat and add lime juice. Taste before adding more seasoning, then divide into four bowls.

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A few useful notes

This is an Indian-inspired pantry curry using curry powder, not Thai curry paste. Brands vary in heat; choose mild if you prefer.

Rice or flatbread is an optional accompaniment, prepared separately and not included in the time estimate.

Metric cup and spoon amounts are rounded volumes, not gram weights. Can weights refer to the unopened contents; drain and rinse where instructed.

Researched, with credit.

This recipe draws on the published methods below, with instructions written for The Cook’s Brief. We have not cooked or kitchen-tested this version. Our image is an AI-generated illustration of the dish.

Sources checked 2026-10-02. How we work.

A little prep first.

One step at a time.

A few useful notes

Researched, with credit.