This Indian Coconut Chickpea Curry recipe is hearty, flavorful and equipped to consume in just half-hour. clearly vegan and gluten-loose!

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Indian Coconut Chickpea Curry

This recipe for Indian Coconut Chickpea Curry is hearty, flavorful and ready to eat in just 30 minutes. Naturally vegan and gluten-free!

  • Course: Main
  • Cuisine: Indian
  • Keyword: Budget, Easy, Healthy, Quick
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Calories: 380kcal
  • Author: Everyday Easy Eats

  • 1 tablespoon coconut oil
  • 1 yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon curry powder
  • 1 (15-ounce) can crushed tomatoes
  • 1 (14-ounce) can coconut milk
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 4 cups chopped packed fresh spinach
  • Optional garnish: Chopped fresh cilantro
  • In a large saucepan, heat the oil over medium heat. Add the onion and sauté for 4 minutes until softened.
  • Add the garlic, ginger and curry powder and cook for 1 minute until fragrant.
  • Stir in the tomatoes and coconut milk. Increase heat to high and bring to a boil.
  • Reduce heat to low, cover and simmer for about 10 minutes. Season with salt and pepper to taste.
  • Stir in chickpeas and spinach. Cook for about 3 minutes, until spinach is wilted. Serve warm, garnished with cilantro if using.
Serve with rice or flatbread for a satisfying meal.


Calories: 380kcal | Carbohydrates: 30g | Protein: 10g | Fat: 27g | Saturated Fat: 22g | Sodium: 474mg | Potassium: 922mg | Fiber: 8g | Sugar: 6g | Vitamin A: 61.5% | Vitamin C: 26.6% | Calcium: 13.8% | Iron: 40.4%