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 tender chickpeas, coconut milk, and aromatic spices in a warming dish that's both comforting and deeply flavored. It comes together quickly and works as an easy weeknight vegetarian meal.

🌍Indian 🥗Vegetarian 🏷️Chickpea 🏷️Coconut curry 🏷️Indian cuisine 🏷️Slow cook Dinner

🏷️

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, 3 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

Toast the curry powder in ghee for 30 seconds before adding onions to bloom the spices and deepen flavor.
Add spinach at the end and stir just until wilted to preserve its texture and bright color.
Finish with fresh lime juice to brighten the rich coconut sauce and balance the spice.
Use full-fat coconut milk for authentic creaminess; lite coconut milk will make the curry thinner.

Substitutions

Ghee → vegetable oil, coconut oil, or butter (ghee adds richness but any cooking fat works)
Baby spinach → kale, collard greens, or Swiss chard (stir in earlier as they need longer cooking)
Curry powder → garam masala plus 1 tsp turmeric (adjusts warmth and earthiness)
Lime → lemon (same acidity and brightness, slightly different citrus note)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding water or coconut milk if the sauce has thickened.