This chickpea coconut curry uses mostly shelf-stable ingredients and finishes with a handful of spinach and lime. Serve it over rice, with flatbread, or on its own. The recipe makes four portions and takes about half an hour.
Serves: 4
Prep: 10 minutes
Cook: 20 minutes
Ingredients
- 1 tablespoon neutral oil
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1 tablespoon finely grated fresh ginger
- 2 tablespoons curry powder
- 1 tablespoon tomato paste
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1 can (13.5 ounces) coconut milk
- 1/2 cup water
- 1/2 teaspoon fine salt, plus more to taste
- 3 ounces baby spinach
- Juice of 1/2 lime
- Cooked rice or flatbread, to serve
Method
- Warm the oil in a wide saucepan over medium heat. Add the onion and cook for 4 to 5 minutes, stirring, until softened.
- Stir in the garlic and ginger for 30 seconds. Add the curry powder and tomato paste and stir for another 30 seconds, just until fragrant.
- Add the chickpeas, coconut milk, water, and salt. Bring to a gentle simmer, then cook uncovered for 12 to 15 minutes, stirring occasionally, until the sauce thickens slightly.
- Fold in the spinach and cook until wilted, about 1 minute. Stir in the lime juice, taste, and adjust the salt. Serve warm.
Variations
Use chopped kale in place of spinach and simmer it until tender. For a milder sauce, use one tablespoon of curry powder; for more heat, add a pinch of chili flakes. Add a cup of cauliflower florets with the coconut milk and simmer until fork-tender.
Storage and reheating
Refrigerate leftovers promptly in a covered container and use within 3 to 4 days. Reheat on the stove over medium-low heat, stirring until steaming; loosen the sauce with a splash of water if needed. For general food storage, follow current local food-safety guidance.
Check the smarter pantry guide and pantry-basics grocery list guide for ideas on keeping flexible staples handy. Track what is on hand in the Lucru Home pantry.
