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

A creamy, aromatic chickpea and coconut curry loaded with spinach and warming spices that comes together in under 30 minutes. This plant-based curry is naturally vegan and pairs perfectly with basmati rice for a satisfying weeknight dinner.

🌍Indian 🥗Vegetarian 🏷️Chickpeas 🏷️Coconut curry 🏷️Slow cook 🏷️Healthy

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. 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. 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

Toast curry powder briefly in hot oil before adding onions to deepen its flavor and reduce any raw spice taste.
Drain and rinse canned chickpeas thoroughly to remove excess sodium and starch, which prevents a gummy curry.
Add spinach in the final 2–3 minutes of cooking so it wilts gently without overcooking and losing color and nutrients.
Finish with a squeeze of fresh lime juice just before serving to brighten the rich, creamy flavors.

Substitutions

Basmati rice → jasmine rice or cauliflower rice (adjusts texture and carbs)
Curry powder → garam masala plus turmeric and cumin (more aromatic, less blended)
Baby spinach → kale, chard, or frozen spinach (texture differs; add frozen spinach directly without thawing)
Full-fat coconut milk → light coconut milk (reduces richness but keeps creaminess)

Storage & make-ahead

Store cooled curry in an airtight container for up to 5 days in the refrigerator or freeze for up to 3 months; reheat gently on the stovetop, adding water to restore consistency.

Common Questions

Can I make this curry ahead of time?

Yes. Store cooled curry in an airtight container for up to 5 days in the refrigerator or freeze for up to 3 months. Reheat gently on the stovetop with a splash of water to restore consistency.

What can I use instead of ghee?

Vegetable oil, coconut oil, or olive oil work equally well. The recipe already lists vegetable oil as an option.

How do I adjust the spice level?

Start with 1 tablespoon curry powder and taste after simmering. Add more gradually, or stir in a pinch of chili powder or fresh green chili for heat without changing the flavor base.

Can I skip the spinach?

Yes, though spinach adds nutrition and a subtle earthiness. Alternatively, substitute with kale, Swiss chard, or another leafy green, or omit entirely if preferred.

Is this recipe vegan?

Yes, when made with vegetable oil instead of ghee. All other ingredients (chickpeas, coconut milk, spinach, basmati rice, and spices) are naturally plant-based.