Chickpea Coconut Curry

Name: Chickpea Coconut Curry With Spinach
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 3 h
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 warm spices for a plant-based weeknight meal that's naturally vegan and ready in under 30 minutes.

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

Total

3h

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

Toast curry powder briefly in ghee before adding wet ingredients to bloom the spices and deepen their flavor.
Don't skip the lime juice at the end—it brightens the coconut richness and balances the warm spices.
Add spinach in the last 2 minutes so it wilts gently without becoming mushy or losing color.
Use full-fat canned coconut milk for a rich, silky texture; shake the can well before opening to incorporate the cream into the liquid.

Substitutions

ghee → butter or vegetable oil (neutral flavor works fine)
baby spinach → kale, chard, or frozen spinach (thaw and squeeze dry first)
curry powder → garam masala plus turmeric and cumin mixed to taste
chickpeas → white beans or lentils (adjust cooking time if using dried legumes)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days; reheat on the stovetop over medium heat with a splash of water to restore consistency.

Common Questions

Can I use light coconut milk instead of full fat?

Light coconut milk will work but won't deliver the same creamy richness. Full fat is recommended for authentic flavor and texture, though you can use light if needed—the curry will be thinner.

What do I serve with chickpea coconut curry?

Serve over steamed basmati rice, with naan bread, or alongside roti. The basmati rice in the ingredient list is a traditional pairing.

Is this curry vegan?

Yes, if you use vegetable oil instead of ghee and ensure your curry powder contains no animal products. Check ingredient labels on your curry powder brand.

How spicy is this curry?

The heat level depends on your curry powder brand. Start with 1 tbsp and taste, adding more if you prefer it spicier, or reduce if you're sensitive to heat.

Can I make this ahead?

Yes—this curry actually tastes better the next day as flavors deepen. Store in the refrigerator for up to 3 days, then reheat gently on the stovetop with a splash of water if needed.