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two bowls of curry with tomatoes, garlic, and spoons square

Coconut Curry Chickpeas and Spinach

Dianne
Coconut Chickpea Curry with Spinach is a quick and easy meal that's perfect for busy weeknights. It'll keep you warm and cozy on chilly evenings. 
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4 servings
Calories 72 kcal

Ingredients
  

  • 1 tablespoon coconut oil
  • 1 medium

    onion


     diced (about 1 cup)
  • 4 cloves garlic minced
  • 2 tablespoons minced ginger
  • 1 ½ tablespoons thai red curry paste
  • ½ teaspoon cumin powder
  • ½ teaspoon black pepper
  • ½ teaspoon sea salt
  • ½ teaspoon red pepper flakes more to taste
  • 1 14-ounce can diced tomatoes or two chopped fresh tomatoes
  • 1 15-ounce can chickpeas drained and rinsed
  • 1 14-ounce can coconut milk NOT coconut milk beverage
  • 8 ounces baby spinach
  • 1 tablespoon lemon juice

Instructions
 

  • Heat the oil in a large pot over medium-high heat. Add the onion and cook for about 5 minutes, until it begins to brown.
  • Add the garlic, ginger, curry paste, red pepper flakes, cumin, black pepper, and sea salt, and cook for another 2 or 3 minutes, until the mixture becomes fragrant.
  • Add the tomatoes, coconut milk, chickpeas, to the pot and bring to a boil. Reduce the heat and let simmer for about 10 minutes.
  • Add the spinach to the pot and stir until it’s wilted.
  • Add the lemon juice and give it one last stir.
  • Serve hot over baked sweet potatoes, baked russet potatoes, cooked brown rice, or cooked rice noodles.