Coconut Curry with Chickpeas and Spinach

A flavorful and healthy dairy-free curry perfect for a weeknight dinner. Packed with chickpeas, spinach, and aromatic spices in a creamy coconut milk base.

Prep Time

15 minutes

Total Time

40 minutes

Calories

495

Level

Easy

Yields

4 servings

Cost

£1.93

Season:

🌸 Spring•☀️ Summer

Meal Type:

Dinner

Cuisine:

Indian•Thai

Main Ingredient:

Vegetarian•Vegan•Rice

Occasion:

Weeknight Dinner

Dietary:

Gluten-Free

Mood:

Comfort Food•Light & Fresh•Healthy

Ingredients

Servings

2tablespoonsCoconut oil

£0.25

1mediumOnion(Diced)

£0.30

3clovesGarlic(Minced)

£0.15

1tablespoonGinger(Grated)

£0.20

1mediumRed bell pepper(Diced)

£0.70

2tablespoonsCurry powder

£0.15

1teaspoonTurmeric powder

£0.05

1teaspoonCumin

£0.05

0.3teaspoonCayenne pepper(Optional, for heat)

£0.03

2cansCanned chickpeas(Drained and rinsed)

£1.20

1canCanned diced tomatoes(Undrained)

£0.65

1canFull-fat coconut milk

£1.20

0.5cupVegetable broth

£0.10

5ouncesFresh spinach

£1.00

1tablespoonLime juice(Freshly squeezed)

£0.15

to tasteSalt

£0.01

to tastePepper

£0.70

0.3cupCilantro(Chopped, for garnish (optional))

£0.35

to serveCooked rice

£0.50

Total Cost

£7.74

£1.93 per serving

The Method

1
Heat coconut oil in a large pot or Dutch oven over medium heat.
2
Add onion and cook until softened, about 5 minutes.
3
Add garlic, ginger, and red bell pepper and cook for another 2 minutes, until fragrant.
4
Stir in curry powder, turmeric, cumin, and cayenne pepper (if using) and cook for 1 minute, stirring constantly, until fragrant.
5
Add chickpeas, diced tomatoes (with juice), coconut milk, and vegetable broth. Bring to a simmer.
6
Reduce heat and simmer for 15 minutes, stirring occasionally, to allow flavors to meld.
7
Stir in spinach and cook until wilted, about 2 minutes.
8
Stir in lime juice. Season with salt and pepper to taste.
9
Serve hot over cooked rice. Garnish with cilantro, if desired.

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My Notes

Nutrition Information

Nutrition per serving (450g)

495 kcal / 2071 kJ

Carbs

42g

16% of RDA

Fat

31g

44% of RDA

Protein

17g

34% of RDA

Detailed Breakdown

Fibre

13 g

43% of RDA

Sugar

10 g

11% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

22 g

110% of RDA

Chef's Tips

For a richer flavor, use full-fat coconut milk.

Adjust the amount of cayenne pepper to your spice preference.

You can substitute other vegetables like sweet potatoes, cauliflower, or green beans.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Equipment

Large pot or Dutch oven

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Starter

Spiced Papadam with Mango-Mint Chutney

Crispy and flavorful papadums paired with a refreshing mango-mint chutney. A perfect starter to complement any Indian curry.

20 minutes

4 servings

Easy

"Crispy papadums provide a contrasting texture to the creamy curry, while the light and refreshing mango-mint chutney offers a sweet and tangy counterpoint to the rich and savory flavors of the main course. The spices in the papadum complement the curry's spice profile without being overpowering."

Dessert

Coconut Rice Pudding with Toasted Coconut Flakes and Cardamom

A creamy and fragrant coconut rice pudding, infused with cardamom and topped with toasted coconut flakes for a delightful texture and flavor contrast. Pairs perfectly with a mild Thai or Indian coconut curry.

45 minutes

4 servings

Easy

"This dessert continues the coconut theme, creating a cohesive dining experience. The creamy rice pudding offers a comforting sweetness, balanced by the aromatic cardamom. The toasted coconut flakes provide a textural contrast and nutty flavor that complements the curry's savory notes."