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Creamy coconut chickpea curry with spinach served over white rice in a ceramic bowl

Chickpea Curry Recipe: 30-Minute One-Pot Weeknight Dinner

A creamy one-pot chickpea curry built from pantry cans, warm spices, coconut milk and a handful of spinach, on the table in 30 minutes. Serve it over rice for an easy meatless weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian-inspired
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp curry powder
  • 1/2 tsp salt plus more to taste
  • 2 15-oz cans chickpeas drained and rinsed
  • 1 14.5-oz can diced tomatoes with juices
  • 1 13.5-oz can full-fat coconut milk
  • 5 oz baby spinach
  • 1 tbsp lime juice about 1 lime

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring, for 5 minutes, until soft and translucent.
  2. Stir in the garlic and ginger and cook for 1 minute, until fragrant. Add the curry powder and salt and toast for 30 seconds, stirring constantly.
  3. Add the chickpeas, diced tomatoes with their juices and coconut milk. Bring to a gentle simmer and cook uncovered for 15 minutes, stirring occasionally, until slightly thickened.
  4. Stir in the spinach and cook for 2 minutes, until wilted.
  5. Remove from the heat, stir in the lime juice, then taste and adjust the salt. Serve over rice.