Chickpea Coconut Curry

Bloom the curry powder in oil for half a minute so it tastes toasted instead of raw. Coconut milk should simmer, not boil hard, or the sauce can separate.

Ingredients

Check off ingredients as you get them ready. Adjust servings using the control beside the recipe. Amounts that start with a whole number scale with the serving size. Fractions such as 1/2 cup stay as written, so adjust those by eye.

• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 1/2 tbsp curry powder
• 2 cans (15 oz each) chickpeas, rinsed
• 1 can (14 oz) coconut milk
• 1/2 cup water
• 3 cups baby spinach
• 1/2 tsp salt
• 1 tbsp lime juice
• Cooked rice, to serve

How to make it

1. Heat the oil in a pot over medium heat. Cook the onion for 5 minutes.
2. Add the garlic, ginger, and curry powder. Stir for 30 seconds.
3. Add the chickpeas, coconut milk, water, and salt. Simmer for 12 minutes.
4. Stir in the spinach until it wilts. Add the lime juice.
5. Serve over rice.

Substitutions

• A teaspoon of garam masala plus a teaspoon of turmeric can stand in for curry powder.
• Kale, chopped, can replace the spinach if you simmer it for 4 minutes.
• Canned lentils can replace one can of chickpeas.

Storage

Refrigerate for up to 4 days. Reheat gently so the coconut milk does not split. The spinach will darken, which is normal.

Make it part of your week

Save this recipe in the weekly planner so the grocery list is ready before you shop.