Electric Diet · https://electricdiet.com/chickpea-curry-with-coconut-milk

Chickpea Curry with Coconut Milk

Chickpeas simmered with tomatoes, coconut milk, ginger, garlic and curry spices, finished with spinach, lime and cilantro.

Developed by the ElectricDiet team

Prep
10 min
Cook
25 min
Total
35 min
Makes
4 servings

Ingredients

4 servings
  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 3 clove garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp curry powder
  • 1 tsp ground cumin
  • ½ tsp ground turmeric
  • 2 can chickpeas, 15 oz each, drained and rinsed
  • 1 can diced tomatoes, 14.5 oz
  • 1 can coconut milk, 13.5 oz, full-fat
  • 2 cup baby spinach
  • 1 lime, juiced
  • ¼ cup fresh cilantro, chopped
  • 1 tsp salt
  • 1½ cup basmati rice, uncooked, for serving

Method

  1. Cook the rice according to the package directions.
  2. Meanwhile, heat the olive oil in a large skillet or pot over medium heat. Add the onion and cook for 5 to 6 minutes, until soft.
  3. Add the garlic, ginger, curry powder, cumin and turmeric and stir for 1 minute, until fragrant.
  4. Add the chickpeas, tomatoes, coconut milk and salt. Bring to a simmer and cook for 12 to 15 minutes, stirring now and then, until the sauce thickens.
  5. Stir in the spinach until wilted, then the lime juice. Taste and adjust the salt.
  6. Serve over the rice, topped with cilantro.

Food safety and storage