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 chickpea coconut curry is a creamy, spiced one-pot meal built on full-fat coconut milk, tender chickpeas, and wilted spinach. It's naturally vegetarian, warming, and ready in under 30 minutes.

🌍Indian 🥗Vegetarian 🏷️Dinner 🏷️Healthy 🏷️Slow cook 🏷️Suvie

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 the curry powder in hot ghee or oil for 30 seconds before adding onions to deepen and bloom the spices.
Don't skip draining and rinsing the canned chickpeas—this removes excess starch and prevents the curry from becoming gummy.
Add spinach at the very end just until wilted; overcooked spinach loses color and texture.
Finish with a squeeze of fresh lime juice to brighten the richness of the coconut milk and tie all flavors together.

Substitutions

Basmati rice → jasmine rice or long-grain white rice (same cooking method)
Baby spinach → kale or chard (add 1–2 minutes earlier to account for tougher leaves)
Full-fat coconut milk → light coconut milk (curry will be less creamy; add 2–3 tbsp cashew cream for richness if desired)
Curry powder → garam masala + 1 tsp turmeric + 1/2 tsp cumin (yields a different but complementary spice blend)

Storage & make-ahead

Store curry in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, stirring occasionally and adding water if it thickens; the rice should be stored separately.

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 a splash of water if it thickens too much.

What can I substitute for ghee?

Use vegetable oil, coconut oil, or butter. All work equally well for sautéing the aromatics.

Is this curry vegan?

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

Can I use curry paste instead of curry powder?

Yes. Use 2–3 tbsp of curry paste (red, yellow, or green) in place of the curry powder for a different flavor profile and slightly thicker consistency.