Indian
Creamy Chickpea Coconut Curry
Cozy, mildly spicy, and made almost entirely from the pantry. The coconut milk makes it silky without any dairy.
- Prep10 min
- Cook25 min
- Total35 min
- Cost (est.)$3.00/serving
- Leveleasy
Servings
Ingredients
Produce
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 5 oz baby spinach
- 1 lime, juiced
Pantry
- 1½ cups long-grain white rice
- 2 cans chickpeas (15-oz cans), drained and rinsed
- 1 can diced tomatoes (14.5-oz can)
- 1 can full-fat coconut milk (13.5-oz can)
- 2 tbsp cooking oil
- 1 tsp salt
Spices
- 2 tbsp curry powder (labeled gluten-free)
Estimated cost: about $12.00 for the whole recipe, from typical US grocery prices. Your store and region will differ.
Steps
- Start the rice according to the package directions, usually about 18 minutes.
- Heat the oil in a large pot over medium heat. Cook the onion for 5 minutes, until soft and golden at the edges.
- Stir in the garlic, ginger, and curry powder and cook for 1 minute, until very fragrant.
- Add the chickpeas, diced tomatoes with their juices, coconut milk, and salt. Bring to a simmer.
- Simmer uncovered for 12 to 15 minutes, stirring occasionally, until the sauce thickens slightly.
- Stir in the spinach until wilted, about 1 minute, then add the lime juice. Taste and add salt if needed. Serve over rice.
Equipment
large pot or deep skillet, saucepan for rice
Tips
- Add a pinch of cayenne or a diced chili for more heat.
- Leftovers taste even better the next day.
Photo: Bigul Malayi on WordPress Photo Directory via Openverse (CC0 1.0). All credits
