Chickpea Coconut Curry

Name: Chickpea Coconut Curry with Basmati Rice
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 dish built on coconut milk, curry spices, and tender chickpeas, finished with fresh spinach and lime. It's naturally vegetarian, comes together in under 30 minutes, and requires only basic pantry staples.

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

Total

3h 15m

Servings

4

Difficulty

Hard

Est. Cost

$26–$43

Recipe Source

View original recipe

From Recette Magazine

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

Bloom the curry powder in hot ghee for 1–2 minutes before adding liquid to deepen and unlock its spice flavors.
Add spinach at the very end and stir just until wilted to retain color and nutrients.
Finish with a squeeze of fresh lime juice; it brightens the richness of coconut and balances the spices.
If the curry thickens too much during storage, thin it with water or coconut milk when reheating.

Substitutions

Ghee → vegetable oil, coconut oil, or butter (ghee adds richness but oil works fine)
Basmati rice → jasmine rice, brown rice, or cauliflower rice (changes texture and cook time)
Baby spinach → kale, Swiss chard, or frozen spinach, thawed (frozen works but add at end to prevent mushiness)
Full-fat coconut milk → light coconut milk (reduces richness; curry will be thinner)