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Creamy Chickpea Curry with Spinach and Rice

A rich, vegan-friendly curry with chickpeas, spinach, and creamy coconut milk served with fluffy basmati rice — hearty, wholesome, and full of flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Main
Cuisine: Fusion, Indian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp coconut oil
  • 1 onion finely chopped
  • 3 cloves garlic minced
  • 1 tbsp ginger grated
  • 2 tbsp curry powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 0.5 tsp turmeric
  • 0.5 tsp chili flakes optional
  • 400 ml coconut milk full-fat
  • 400 g chickpeas drained and rinsed
  • 1 cup vegetable broth
  • 3 cups spinach roughly chopped
  • 1 lemon juiced
  • 1 cup basmati rice
  • 2 cups water for rice
  • 1 pinch salt

Equipment

  • Large skillet
  • Saucepan
  • Wooden spoon
  • Knife and cutting board

Method
 

  1. Rinse rice and cook with water and salt until tender. Set aside.
  2. Heat coconut oil in skillet and sauté onion for 5 minutes until soft.
  3. Add garlic and ginger; cook until fragrant.
  4. Stir in curry powder, cumin, coriander, turmeric, and chili flakes.
  5. Pour in coconut milk and broth; stir to combine.
  6. Add chickpeas and simmer for 10 minutes until thickened.
  7. Stir in spinach until wilted; season with salt, pepper, and lemon juice.
  8. Serve hot over basmati rice, garnished with cilantro.

Notes

This creamy curry can be refrigerated up to 4 days or frozen up to 2 months.