Go Back
+ servings
Curried Coconut Spinach & Chickpeas

Curried Coconut Spinach & Chickpeas

Looking for a quick and easy weeknight meal? Look no further! Curried Coconut Spinach & Spinach will keep you warm and cozy on cold autumn evenings. 

Course Main Course
Cuisine Thai
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Yields 4 servings
Author Dianne


  • 1 tablespoon coconut oil
  • 1 medium-sized onion
, diced
  • 4 large cloves garlic, minced
  • 1 ½ tablespoons thai red curry paste
  • 2 tablespoons grated ginger
  • ½ teaspoon cumin powder
  • ½ teaspoon black pepper
  • ½ teaspoon sea salt
  • ½ teaspoon red pepper flakes, more to taste
  • 2 medium tomatoes, chopped or one 14-ounce can
  • 1 ½ cups cooked chickpeas or one 15-ounce can, drained
  • 14- ounce can coconut milk
  • 1 pound baby spinach
  • 1 tablespoon lemon juice
  • Baked sweet potatoes, baked russet potatoes, or cooked brown rice, for serving


  1. 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.
  2. 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.
  3. Add the tomatoes, coconut milk, chickpeas, to the pot and bring to a boil. Reduce the heat and let simmer for about 10 minutes.
  4. Add the spinach to the pot and stir until it’s wilted.
  5. Add the lemon juice and sea salt and give it one last stir.
  6. Serve hot over baked sweet potatoes, baked russet potatoes, or cooked brown rice.