Coconut Curry with Chickpeas and Spinach

A pot of warm curry made from chickpeas, spinach, tomato

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A pot of warm curry made from chickpeas, spinach, tomato

Coconut Curry with Chickpeas and Spinach

Cook time: 10 mins
Total time: 10 mins
Yield: 4 people

Recipe Notes

This makes enough for four starving people but could easily serve six. For those who like heat, stir in a little cayenne or chili. Serve with a Pot of Rice.


  • 1 tablespoon olive oil
  • 1 tablespoon grated fresh ginger
  • 1 quart Simple Tomato Sauce
  • 2 tablespoon curry powder
  • 2 cans (15-16 oz each) chickpeas, drained
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 pound frozen chopped spinach, thawed (no need to squeeze out liquid)
  • Salt and ground black pepper


  • Heat oil and ginger in a large pot until they start to sizzle and become fragrant, a minute or so. Add tomato sauce, curry powder, chickpeas, and coconut milk; bring to a simmer. Add spinach; return to simmer to heat through, a couple of minutes longer. Adjust seasoning, including salt and pepper to taste. Ladle into bowls of rice and serve. Garnish with cilantro if desired.

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1 comment
  • This was so delicious, it’s taking everything not to go back in the kitchen for another helping! I simmered the simple tomato sauce while prepping everything I could for this recipe, and it all came together as the rice finished. Now I have an extra quart of base sauce and tons of leftover chickpea curry for the week. 😋

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