Recipes · Dinner

Chickpea Coconut Curry

A 30-minute curry with pantry chickpeas and light coconut milk — gentle heat, big comfort.

30 mineasy4 servings$south asianVeganVegetarianGluten-freeDairy-freeHigh fiberMeal prep
Why it earns its place. Two cans and some spices become 10 g of fiber per bowl; light coconut keeps sat fat honest.

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Ingredients · 4 servings

  • 1 tbspolive or coconut oil
  • 1 largeonion — diced
  • 3 clovesgarlic — minced
  • 1 thumbfresh ginger — grated
  • 2 tbspcurry powder
  • 2 x 400 ml canscanned chickpeas — drained and rinsed
  • 1 x 400 ml cancanned diced tomatoes
  • 200 mllight coconut milk — half a can — freeze the rest
  • 100 gbaby spinach
  • 1 wholelime — juiced
  • 3 cupscooked rice — to serve

No major allergens among the listed ingredients — always check labels, brands vary.

Method

  1. Soften onion in oil; add garlic, ginger, curry powder for one fragrant minute.
    6 min
  2. Add chickpeas, tomatoes, coconut milk. Simmer until slightly thickened.
    15 min
  3. Wilt in spinach; finish with lime. Serve over rice.
    2 min

Nutrition per serving

420calories
13 gprotein
56 gcarbs
15 gfat
10 gfiber
4.5 gsat fat
420 mgsodium
0 gadded sugar

Editorial estimates per serving. Counts 7 different plants toward your weekly variety.

Make it yours

cultureFull-fat coconut for richer (raises sat fat — note)
availabilityLentils or white beans swap in
costFrozen spinach works perfectly

Storage. Fridge 4 days; freezes 3 months. Curry always wins on day two.

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