Chickpea Coconut Curry
A quick pantry curry with chickpeas, tomatoes, coconut milk and warm spices.
30 min · Easy · Serves 4 · ~420 kcal / serving · Indian-inspired
Ingredients
- 2 cups cooked chickpeas
- 1 onion · chopped
- 2 tomatoes · chopped
- 1 cup coconut milk
- 1 tbsp curry powder
- 1 tsp ginger-garlic paste
- 2 tbsp oil
- 1 tsp cumin seeds
- 0.5 tsp turmeric
- 2 cups spinach
- salt · to taste
- coriander · to taste
Cook tips
- Simmer gently after adding coconut milk.
- Lime at the end brightens the curry.
Cook Mode works without an account. Sign in to save, plan and shop.
Method
- 1
Cook cumin seeds and onion
Heat oil in a pan, add cumin seeds and let them splutter. Add chopped onion and cook until the onion softens.
7 min timer
- 2
Add spices
Add ginger-garlic paste, curry powder and turmeric, then stir briefly until fragrant.
1 min timer
- 3
Add tomatoes
Add chopped tomatoes and cook until they break down and turn soft.
6 min timer
- 4
Add chickpeas and coconut milk
Add cooked chickpeas and coconut milk, then simmer until lightly thickened.
8 min timer
- 5
Stir in spinach and serve
Stir in spinach and cook until wilted. Finish with fresh coriander and serve hot.
2 min timer
Prefer your own source? Import a recipe