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, warming Indian-inspired dish made with canned chickpeas, full-fat coconut milk, and fresh spinach. Its standout trait is the depth of flavor achieved through fresh ginger, garlic, and homemade curry powder, balanced with bright lime.

🌍Indian 🥗Vegetarian 🏷️Curry 🏷️Chickpeas 🏷️Coconut 🏷️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. Use Rice, Long Grain, 1 cup setting.
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. Use 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 fresh ginger and garlic instead of mincing for faster incorporation and smoother texture in the sauce.
Toast the curry powder for 30 seconds in hot ghee or oil before adding the onions to release its full aromatic potential.
Don't skip rinsing the canned chickpeas—this removes excess sodium and prevents a metallic flavor.
Finish with fresh lime juice just before serving; it brightens the richness of the coconut milk and ties all flavors together.

Substitutions

Ghee → vegetable oil or coconut oil (note: maintains the same richness; use for vegan version)
Full-fat coconut milk → light coconut milk (note: curry will be less creamy but still flavorful)
Chickpeas → white beans or lentils (note: adjust cooking time if using dried legumes)
Baby spinach → kale or Swiss chard (note: chop finely and add 1–2 minutes earlier for tenderness)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of water. Freezes well for up to 3 months (freeze without rice).