Coconut Chickpea Spinach Curry
A creamy, gently spiced curry of chickpeas, tomatoes and spinach simmered in coconut milk with fresh ginger and whole spices. Serve over rice for an easy vegan weeknight dinner.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
Mash a few of the chickpeas against the side of the pan to thicken the sauce even more. Stir the coconut milk well before pouring, since the cream often sits on top of the can. The curry tastes even better the next day and keeps in the fridge for up to 4 days.
Method
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Heat the coconut oil in a large deep skillet over medium heat. Add the cumin seeds and cook for , until they sizzle and smell toasty.
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Stir in the ginger, coriander, turmeric, ground cumin and cayenne and cook for , stirring constantly.
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Add the crushed tomatoes and cook for , stirring often, until the mixture darkens and thickens.
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Pour in the coconut milk, then add the chickpeas and salt. Bring to a gentle simmer and cook for , until the sauce is thick and creamy.
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Add the spinach a handful at a time and stir until it wilts, about .
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Stir in the lime juice, then taste and adjust the salt.
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Serve over the rice and scatter with the cilantro.
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