Name: Spicy Chickpea and Spinach Curry with Coconut Rice
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 400 g Chickpeas (cooked or canned) (1 can or 2 cups cooked); 150 g Fresh spinach (5 cups); 1 medium Onion (finely chopped); 3 Garlic cloves (minced); 1 tbsp Fresh ginger (grated); 2 medium Tomatoes (diced); 400 ml Coconut milk (1 can, divided); 1 tsp Coriander powder; 1 tsp Cumin powder; 0.5 tsp Turmeric powder; 0.5 tsp Chili powder (or to taste); 2 tbsp Vegetable oil; Salt (to taste); Black pepper (to taste); 200 g Basmati rice (1 cup); 250 ml Water (1 cup); Fresh cilantro (coriander leaves) (small handful, chopped); 1 Lime (cut into wedges)

Spicy Chickpea and Spinach Curry with Coconut Rice

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Spicy Chickpea and Spinach Curry with Coconut Rice is a comforting, plant-based meal featuring protein-rich chickpeas, fresh spinach, and aromatic spices in a luscious coconut sauce. Served alongside fluffy coconut rice, this crowd-pleasing dish is hearty, nutritious, and packed with bold flavors, making it perfect for both weeknights and special gatherings. Fully vegan and gluten-free.

Prep time

20 min

Cook time

25 min

Servings

Calories

480 kcal

This vibrant, plant-based recipe pairs a robust, spicy chickpea and spinach curry with fragrant coconut rice for a comforting, nourishing meal. The curry features tender chickpeas simmered with onions, tomatoes, garlic, ginger, and an aromatic blend of spices—coriander, cumin, turmeric, and chili powder—mingling with leafy spinach until just wilted. Creamy coconut milk enriches both the curry and the rice, creating a subtle harmony between the bold flavors of the curry and the gentle, mellow sweetness of the rice. Finished with fresh cilantro and a squeeze of lime, this dish is deeply satisfying, ideal for a weeknight dinner, and impressive enough for sharing with friends. Simple pantry staples transform into a feast that’s vegan, gluten-free, and entirely irresistible, offering balanced nutrition, vibrant color, and layers of satisfying texture in every bite.

Ingredients

Servings

400 g Chickpeas (cooked or canned) (1 can or 2 cups cooked)
150 g Fresh spinach (5 cups)
1 medium Onion (finely chopped)
3 Garlic cloves (minced)
1 tbsp Fresh ginger (grated)
2 medium Tomatoes (diced)
400 ml Coconut milk (1 can, divided)
1 tsp Coriander powder
1 tsp Cumin powder
0.5 tsp Turmeric powder
0.5 tsp Chili powder (or to taste)
2 tbsp Vegetable oil
Salt (to taste)
Black pepper (to taste)
200 g Basmati rice (1 cup)
250 ml Water (1 cup)
Fresh cilantro (coriander leaves) (small handful, chopped)
1 Lime (cut into wedges)

Directions

1. Rinse the basmati rice until the water runs clear. In a saucepan, combine rice, half the coconut milk (200 ml), water, and a pinch of salt. Bring to a boil over medium heat, then cover and simmer on low for 15 minutes or until the rice is cooked and liquid is absorbed. Fluff with a fork and set aside.

2. While rice cooks, heat oil in a large skillet or saucepan over medium heat. Add onions and sauté until they become soft and translucent, about 4 minutes.

3. Add minced garlic and grated ginger. Stir for 1 minute until aromatic.

4. Mix in coriander, cumin, turmeric, and chili powder. Cook for another minute, stirring constantly, until the spices are fragrant.

5. Add diced tomatoes. Cook for 3–5 minutes, allowing them to break down and form a sauce.

6. Stir in chickpeas, remaining coconut milk, salt, and black pepper. Simmer for 8–10 minutes, allowing flavors to meld and sauce to thicken slightly.

7. Add fresh spinach. Stir until wilted, about 2–3 minutes.

8. Taste and adjust seasoning as needed. Remove from heat.

9. Serve the chickpea and spinach curry hot, over coconut rice. Garnish with fresh cilantro and lime wedges.