Chickpea Coconut Curry

Name: Chickpea Coconut Curry with Spinach
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup basmati rice; 2 tbsp ghee or vegetable oil; 1 small onion, finely chopped; 3 garlic cloves, grated; 1 (1") piece ginger, grated; 1 tbsp curry powder; 1 (15 oz) can full fat coconut milk; 2 (15 oz) cans chickpeas, drained and rinsed; 2 cups packed baby spinach; 1 lime; 1 tsp garam masala; ¼ cup cilantro leaves; 1 tsp salt; ½ tsp black pepper

This creamy chickpea coconut curry combines canned chickpeas, full-fat coconut milk, and fresh spinach with aromatic spices for a warming, plant-based meal that comes together in under 30 minutes.

🌍Indian 🥗Vegetarian 🏷️Curry 🏷️Chickpeas 🏷️Coconut milk 🏷️Slow cook

Total

3h 15m

Servings

4

Difficulty

Hard

Est. Cost

$26–$43

Ingredients

1 cup basmati rice
2 tbsp ghee or vegetable oil
1 small onion, finely chopped
3 garlic cloves, grated
1 (1") piece ginger, grated
1 tbsp curry powder
1 (15 oz) can full fat coconut milk
2 (15 oz) cans chickpeas, drained and rinsed
2 cups packed baby spinach
1 lime
1 tsp garam masala
¼ cup cilantro leaves
1 tsp salt
½ tsp black pepper

14 Ingredients

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Instructions

1
Place 1 cup basmati rice in the Suvie rice pot (black handles). Cover pot with the lid and place inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Input settings and cook now. Suvie Starch Cooker Settings: Rice, Long Grain, 1 cup
2
In a Suvie pan, stir together 2 tbsp ghee, 1 chopped onion, 2 garlic cloves, 1 piece ginger, and 1 tbsp curry powder. Place pan in the bottom zone of Suvie and broil for 15 minutes or until onion is soft.
3
Remove pan from Suvie and add 1 can coconut milk, 2 cans chickpeas, 1 tsp salt, and ½ tsp black pepper. Return pan to Suvie, input settings and cook now or schedule. Suvie Cook Settings: Bottom Zone: Slow Cook on High for 2 hours
4
Remove pan from Suvie and stir in spinach. Return pan to Suvie and allow spinach to wilt from residual heat of the pan, about 10 minutes.
5
Meanwhile, remove rice from Starch Cooker, fluff with a fork, and divide between plates.
6
Remove pan from Suvie and season with 1 tsp garam masala, and juice from 1 lime. Season to taste with salt and pepper. Divide between plates and top with cilantro.

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Tips & Notes

Pro tips

Grate garlic and ginger fresh rather than using jarred; it releases more aromatic oils and deepens flavor.
Add spinach at the very end and stir just until wilted to preserve color and nutrients.
Use full-fat coconut milk (shake the can first) for creamiest results; lite versions can make the curry watery.
Squeeze fresh lime juice over the finished curry to brighten flavors and balance richness.

Substitutions

Ghee → vegetable oil, coconut oil, or olive oil (neutral option for vegan version)
Basmati rice → jasmine rice, brown rice, or serve with naan bread
Baby spinach → kale, swiss chard, or frozen spinach (thaw and squeeze dry first)
Curry powder → garam masala mixed with turmeric and cumin (adjust to taste)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, thinning with water if needed.

Common Questions

Can I make this curry ahead of time?

Yes. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding water if the curry has thickened.

What can I substitute for coconut milk?

Use cashew cream (soaked cashews blended with water) or heavy cream for richness, though the flavor profile will differ slightly.

Is this curry vegan?

Yes, if you use vegetable oil instead of ghee. All other ingredients are plant-based.

How do I adjust the spice level?

Start with 1 tbsp curry powder and taste before serving. Add more for heat, or reduce to 1.5 tsp for mild flavor. You can also add fresh chili peppers while cooking.