Mild Coconut Chickpea Curry

This chickpea curry is a weeknight go-to: creamy coconut milk, gentle spices, and tender chickpeas, ready in about 40 minutes. It’s comforting without feeling heavy.

Aromatics are bloomed in oil, then spices toast briefly to wake up their flavor. Coconut milk provides body; a splash of lime at the end brightens the dish. Spinach folded in just before serving adds color and nutrients.

Serve with rice or warm flatbread, and top with cilantro for freshness.

Ingredients

• 1 tbsp oil
• 1 onion: Diced.
• 2 cloves garlic, 1 tsp grated ginger
• 2 tsp curry powder: Mild.
• 1 (14 oz) can diced tomatoes
• 1 (14 oz) can coconut milk
• 2 (14 oz) cans chickpeas: Drained.
• 2 cups spinach: Optional.
• Salt, pepper, lime: To taste.

Step-by-Step Instructions

Tips

• Toast Spices: Briefly blooming enhances flavor.
• Balance: Lime lifts richness; adjust to taste.
• Texture: Mash some chickpeas to thicken slightly.

Common Mistakes

• Boiling Hard: Sauce can split; simmer gently.
• Undersalting: Coconut milk needs proper seasoning.
• Overcooking Spinach: Add at the end.

Related Recipes

• Ginger Garlic Shrimp Stir-Fry
• Rainbow Vegetable Soup
• Street-Style Beef Tacos