dinner · vegetarian · vegan · dairy-free
Coconut chickpea curry
Chickpeas and spinach simmered in a coconut and tomato sauce flavored with curry powder, served on rice.
- Time
- 25min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Cook the rice following the package directions.
-
2
Warm the olive oil in a pan and stir in the curry powder for 30 seconds.
-
3
Add the drained chickpeas, crushed tomatoes, and coconut milk.
-
4
Simmer gently for 15 minutes, then stir in the spinach until it wilts.
-
5
Season to taste and serve over the rice.
