Mains
Coconut Chickpea Curry
The 25-minute weeknight rescue.
Creamy coconut milk, warm curry spices, tomato, and greens — served over basmati or cauliflower rice. The kind of bowl that feels like a hug on a cold evening.
Prep
10 min
Cook
15 min
Serves
4
Level
Everyday
Total time · 25 min
one-potgluten-free
Method
How it comes together
- 1
Heat coconut oil in a wide pan. Sauté onion 5 minutes until translucent.
- 2
Add garlic, ginger, and curry powder — stir 60 seconds until fragrant.
- 3
Add tomatoes and chickpeas. Simmer 10 minutes.
- 4
Pour in coconut milk and simmer another 5 minutes to thicken.
- 5
Fold in spinach until just wilted. Season with salt and serve over rice.
Kelli's note
"Doubles beautifully. The leftovers are better on day two."
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