Easy Chickpea Curry
A creamy and flavorful Easy Chickpea Curry made with chickpeas, coconut milk, tomato sauce, garlic, ginger, and fresh spinach for a quick and comforting meal ready in 20 minutes.
4 Servings
Ingredients
For the Easy Chickpea Curry:
- 1/4 cup vegetable oil
- 2 teaspoons grated garlic approximately 3–4 cloves
- 2 teaspoons grated fresh ginger from a 1-inch peeled piece
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon ground turmeric
- 1 15-ounce can tomato sauce
- 2 15-ounce cans chickpeas drained and rinsed
- 1 15-ounce can full-fat coconut milk
- 1/2 teaspoon kosher salt or to taste
- 2 packed cups baby spinach approximately 5 ounces
Instructions
Sauté the Aromatics
- In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat until shimmering. Add the grated garlic and grated ginger carefully, as the mixture may sputter upon contact with the hot oil. Stir continuously and cook until fragrant, approximately 1 minute. Lower the heat slightly if necessary to prevent burning.
Add the Spices, Tomato Sauce, Chickpeas, and Coconut Milk
- Stir in the ground cayenne pepper and ground turmeric, allowing the spices to toast for 30 seconds. Slowly pour in the tomato sauce, briefly covering the pot to minimize splattering. Add the chickpeas and stir in the coconut milk until fully combined. Season with kosher salt. Reduce the heat to maintain a gentle simmer, cover the pot, and cook until the sauce thickens slightly and the flavors have melded, 10 to 12 minutes.
Incorporate the Spinach
- Taste the curry and adjust the seasoning as needed. Turn off the heat and add the baby spinach. Cover the pot to allow the residual heat to wilt the spinach, which should take approximately 2 to 3 minutes. Once wilted, stir the spinach into the curry until evenly distributed.
Serve
- Serve the Easy Chickpea Curry warm with cooked rice, naan, or crusty bread. Store any leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of water or coconut milk if the sauce has thickened.
Notes
This recipe is naturally gluten-free as written. To ensure a completely gluten-free preparation:
- Verify that the tomato sauce is labeled gluten-free, as certain brands may include additives containing gluten.
- Confirm that the coconut milk and any additional seasonings or spices contain no gluten-containing stabilizers.
- Serve with gluten-free rice, gluten-free naan, or certified gluten-free bread if needed.
- Prevent cross-contamination by using clean utensils, cookware, and preparation surfaces when cooking for someone with gluten sensitivity or celiac disease.