The Pantry
Indian-inspired

Coconut chickpea and spinach curry

A gently spiced chickpea curry with coconut milk and spinach, served over basmati rice.

Prep 10 minCook 25 minAdjust servings ↓
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Coconut chickpea and spinach curry
~660 calper person · ~1320 total
~$7.00meal total · ~$3.50 per person

Estimated calories and US ingredient costs.

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Your whole cook, in one place.

Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

5 left
Step 1

Start the rice

~4 min

Start the rice.

Rinse 1/2 cup basmati rice.

Cook according to the package instructions, then leave covered while the curry finishes.

Ingredients
  • 1/2 cupDry basmati rice
Step 2

Build the flavor

~8 min

Build the flavor.

Heat 1 tbsp oil in a saucepan over medium heat.

Cook the diced onion for 5–7 minutes until soft.

Add garlic, ginger and 2 tsp curry powder; stir for 30 seconds.

Ingredients
  • 1 tbspNeutral oil
  • 1Small onion
  • 2Garlic cloves
  • 2 tspGrated fresh ginger
  • 2 tspCurry powder
Step 3

Simmer the curry

~15 min

Simmer the curry.

Add the drained chickpeas, tomatoes, 3/4 cup coconut milk and 1/4 tsp salt.

Bring to a gentle simmer and cook uncovered for 12–15 minutes, stirring occasionally.

Ingredients
  • 1 can total for recipeChickpeas (15 oz)
  • 1 canDiced tomatoes (14 oz)
  • 3/4 cupCoconut milk
  • 1/4 tspKosher salt, plus more to taste
Step 4

Wilt the spinach

~3 min

Wilt the spinach.

Stir in 3 cups spinach a handful at a time.

Cook 2–3 minutes until wilted.

Taste and adjust salt; add a splash of water if the sauce is too thick.

Ingredients
  • 3 cupsBaby spinach
Step 5

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Coconut chickpea and spinach curry: Serve.

Coconut chickpea and spinach curry: Divide the rice between 2 bowls and spoon over the curry.

Coconut chickpea and spinach curry: Serve with lime wedges to squeeze over at the table.

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Ingredients

For 2 people

  • 1/2 cup dry basmati rice
  • 1 tbsp neutral oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 tsp grated fresh ginger
  • 2 tsp curry powder
  • 1 can chickpeas (15 oz), drained and rinsed
  • 1 can diced tomatoes (14 oz)
  • 3/4 cup unsweetened coconut milk
  • 3 cups baby spinach
  • 1/4 tsp kosher salt, plus more to taste
  • 1 lime, cut into wedges

Method

  1. Start the riceRinse 1/2 cup basmati rice. Cook according to the package instructions, then leave covered while the curry finishes.
  2. Build the flavorHeat 1 tbsp oil in a saucepan over medium heat. Cook the diced onion for 5–7 minutes until soft. Add garlic, ginger and 2 tsp curry powder; stir for 30 seconds.
  3. Simmer the curryAdd the drained chickpeas, tomatoes, 3/4 cup coconut milk and 1/4 tsp salt. Bring to a gentle simmer and cook uncovered for 12–15 minutes, stirring occasionally.
  4. Wilt the spinachStir in 3 cups spinach a handful at a time. Cook 2–3 minutes until wilted. Taste and adjust salt; add a splash of water if the sauce is too thick.
  5. ServeDivide the rice between 2 bowls and spoon over the curry. Serve with lime wedges to squeeze over at the table.

Before you cook

What to get ready

Rice saucepan, wide curry saucepan, spoon and can opener.

Chop the onion and measure the spices. Drain and rinse the chickpeas; keep prepared ingredients covered and refrigerated until cooking.

If something needs adjusting

Curry is thin

Simmer uncovered and mash a few chickpeas into the sauce. Stir often so the bottom does not catch.

Spinach releases too much water

If using frozen spinach, thaw and squeeze it first. Add fresh spinach gradually near the end.

Store for later

Store curry and rice separately in shallow containers. Add a little water when reheating and heat throughout to 165°F. Freeze portions without fresh lime garnish.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use the remaining coconut milk in another curry or freeze it in measured portions. Cooked chickpeas can replace canned chickpeas; uncooked dried chickpeas cannot.

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How to Cook Dried Beans Safely →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

Curry powders vary in heat and flavor. Begin with the stated amount and adjust after simmering.

Make it work for you

Frozen spinach can replace fresh; thaw and squeeze out excess water first. Use lentils only if already cooked.

Use another handful of spinach in creamy white beans with spinach.

Is this curry vegan?

Yes, the listed ingredients are plant-based. Check the curry powder and coconut milk labels for any additions relevant to your dietary needs.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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