Coconut Chickpea Spinach Curry
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
  • 2 tablespoons of olive oil
  • 1 teaspoon of curry powder
  • 1 onion, diced
  • 1 can (14 ounces) of coconut cream
  • 1 can (15 ounces) of chickpeas, drained
  • 1 bag (6 ounces) of spinach
  • ½ teaspoon of salt
  1. Heat up the olive oil in a large pan over medium heat.
  2. Add the curry powder. Stirring frequently, cook for 30-40 seconds until fragrant.
  3. Add in the onion, and cook for 5-7 minutes until golden brown.
  4. Add the coconut cream, and simmer for 12-15 minutes until reduced.
  5. Add in the chickpeas. Carefully stir in the spinach until wilted. This should take about a minute.
  6. Season to taste. I used ½ teaspoon of salt.
  7. Serve immediately. Leftovers store well in the fridge for a few days.
Recipe by FoodParsed at