Creamy Coconut Chickpea Curry with Spinach and Lime

Why You’ll Love This Recipe

• Creamy, cozy, and deeply flavored from bloomed spices, coconut milk, and tomatoes.
• Weeknight-friendly with pantry staples; just add onion, spinach, and lime.
• Naturally vegan and gluten-free, with satisfying protein and fiber from chickpeas.
• Make-ahead friendly and even better the next day.

Grocery List

• Produce: 1 large yellow onion; 3 cloves garlic; 1 piece fresh ginger; 1 lime; 5 oz baby spinach; fresh cilantro
• Dairy: None (recipe is dairy-free)
• Pantry: Brown basmati rice; unsweetened coconut flakes; coconut oil or olive oil; tomato paste; curry powder; ground cumin; garam masala; ground turmeric; red pepper flakes; canned chickpeas (2); diced tomatoes (1); full-fat coconut milk (1); vegetable broth or water; kosher salt; black pepper; optional sugar

Full Ingredients

For the Brown Basmati Rice

• 1 cup brown basmati rice (200 g)
• 2 cups water (480 ml)
• 1/2 teaspoon kosher salt

For the Coconut-Chickpea Curry

• 2 tablespoons coconut oil or olive oil
• 1 large yellow onion, diced small
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon tomato paste
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1/2 teaspoon ground turmeric
• 1/8–1/4 teaspoon red pepper flakes (to taste)
• 2 cans (15 oz/425 g each) chickpeas, drained and rinsed
• 1 can (14.5 oz/400 g) diced tomatoes (with juices)
• 1 can (13.5 oz/400 ml) full-fat coconut milk
• 1/2 cup vegetable broth or water (plus more as needed)
• 3/4–1 teaspoon kosher salt, or to taste
• Freshly ground black pepper, to taste
• Optional: 1 teaspoon sugar (balances acidity if needed)

To Finish and Serve

• 5 oz (140 g) baby spinach
• 1 lime (zest and juice)
• 1/3 cup unsweetened coconut flakes, toasted
• Small handful fresh cilantro, roughly chopped

Step-by-Step Instructions

Step 1: Rinse and cook the rice

Rinse 1 cup brown basmati rice under cool water until the water runs mostly clear. Combine rice, 2 cups water, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer gently for 35–40 minutes until the water is absorbed and the grains are tender. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.

Step 2: Toast the coconut

Toast 1/3 cup unsweetened coconut flakes until golden. Oven method: preheat to 325°F (165°C); spread coconut on a small tray and toast 5–7 minutes, stirring once, until lightly browned. Skillet method: toast in a dry skillet over medium heat, stirring frequently, 2–4 minutes. Transfer to a plate to stop the cooking.

Step 3: Sauté aromatics

Warm 2 tablespoons oil in a wide saucepan or Dutch oven over medium heat. Add the diced onion and a pinch of salt; cook, stirring occasionally, until softened and lightly golden, 6–8 minutes. Add minced garlic and ginger; cook 1 minute until fragrant.

Step 4: Bloom spices and tomato paste

Stir in 1 tablespoon tomato paste along with curry powder, cumin, garam masala, turmeric, and red pepper flakes. Cook, stirring constantly, 60–90 seconds until the paste darkens slightly and the spices smell toasty. If the pot looks dry, splash in 1–2 tablespoons of the broth to prevent scorching.

Step 5: Build the sauce and simmer

Add chickpeas, diced tomatoes (with juices), coconut milk, and 1/2 cup broth. Stir to combine, scraping up any browned bits. Bring to a gentle simmer, then reduce heat to medium-low and cook, partially covered, for 12–15 minutes, stirring occasionally, until slightly thickened and the flavors meld. Season with 3/4–1 teaspoon kosher salt and black pepper to taste. If the tomatoes are very tangy, stir in 1 teaspoon sugar.

Step 6: Wilt spinach and finish with lime

Add the baby spinach in two handfuls, stirring until just wilted, 2–3 minutes. Turn off the heat. Zest the lime into the pot, then juice it and add 1–2 tablespoons juice to taste. The curry should be creamy, with a glossy, spoon-coating consistency. If too thick, stir in a splash of hot water; if too thin, simmer 1–2 minutes more.

Step 7: Serve and garnish

Divide the fluffed brown basmati rice among four bowls. Spoon the coconut-chickpea curry over the rice. Top with toasted coconut and chopped cilantro. Serve with extra lime wedges.

Pro Tips

• Rinse brown basmati well to remove surface starch; this keeps the grains fluffy and separate.
• Blooming the spices in fat for 60–90 seconds unlocks deeper, warmer flavors—don’t skip this step.
• Use full-fat coconut milk for the creamiest texture; light coconut milk will make the sauce thinner.
• Balance is key: use a squeeze of lime for brightness and a pinch of sugar only if the tomatoes are sharp.
• For extra body, mash a few chickpeas against the side of the pot in the last minutes of simmering.

Variations

• Sweet Potato Spin: Add 2 cups 1/2-inch diced sweet potato with the chickpeas; simmer until tender (add 1/4 cup extra broth if needed).
• Greens Swap: Use chopped kale instead of spinach; simmer 5–7 extra minutes until tender.
• Spicy Coconut: Stir in 1–2 teaspoons chili-garlic sauce or a diced serrano with the aromatics for more heat.

Storage & Make-Ahead

Refrigerate cooled curry in an airtight container for up to 4 days; rice keeps up to 5 days. Freeze curry (without the spinach if you prefer fresher texture) for 2–3 months; thaw overnight in the fridge. Reheat gently on the stovetop with a splash of water to loosen, then add fresh spinach and lime. Toasted coconut stays crisp in a sealed jar at room temperature for 1–2 weeks. For meal prep, cook the rice and toast the coconut 1–2 days ahead; chop onion, garlic, and ginger and refrigerate.

Nutrition (per serving)

Approximate values with rice and garnishes: 610 calories; 24 g fat; 76 g carbohydrates; 14 g fiber; 17 g protein; 620 mg sodium. Values will vary based on brands and salt levels.