- 1 tablespoon coconut oil
- 1 yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 1 tablespoon ginger (fresh grated)
- 1 tablespoon curry powder
- 15 ounces crushed tomatoes
- 14 ounces coconut milk
- 15 ounces chickpeas (drained and rinsed)
- 4 cups fresh spinach (chopped packed)
- chopped fresh cilantro (Optional garnish:)
|Calories450Calories from Fat260|
|% DAILY VALUE|
|Calories from Fat260|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Bakare 42 minutes ago
This is my second time making something like this and it turned out great!
Michaela 8 hours ago
Very easy to follow and very cost effective 💕
Val 9 days ago
Not bad, though I used fresh tomatoes instead
Anthony H. 10 days ago
Excellent easy recipe! I added a few more veg to use them up. Great flavour!
Hannah B. 25 days ago
I didn’t use enough curry powder (I ran out) but it was still pretty good! I’m imagining it would be even better with enough spices
Kimberly Guilbault 29 days ago
yummy. would swap the curry for green or red thai curry paste next time.
Alison 23 Feb
Wow, this was amazing. My husband who is a real “feed the man meat” sort of guy was not disappointed with this vegetarian meal.
Kyra Duncan 22 Feb
This was great, I used canola oil instead of coconut oil but otherwise followed the recipe. Very tasty!
Ruthy 15 Feb
AMAZING!!!! Will make again!!
Suzanne S. 9 Feb
Fabulous recipe! Easy to make and it melts in your mouth
El Hughes 3 Feb
this curry was nice. bland at first but just like well made curry with authentic ingredients, its great after a few hours. would definitely make it again.
Natacha Lavigne 2 Feb
Delicious! Would make again.. added a more curry than suggested.
Ola Radzio 25 Jan
Super easy and tasty :>
Valerie Narunsky 22 Jan
This recipe is so delicious and easy to make. It was nice that it was not spicy so the kids could enjoy it. I added a diced carrot and sweet potato just because I’m always trying to sneak more veggies into family meals. I added the chickpeas in before simmering for 10 min because I wanted them to absorb the flavor. After it was done cooking, I left it on low heat for 30 min until dinner time. It had plenty of flavor. I might add an additional can of chickpeas next time. It went really well with brown rice. Next time I’ll be sure to get some flat bread to dip in the sauce, yum!
Alan Watts 19 Jan
tasted great but didnt come out like in the pic. i probably fd it up 🤷🏽♂️. i would definitely do it again
John Corbitt 15 Jan
Added potatoes and carrots
William B. 4 Jan
Turned out great for such a quick curry!
Shwetha Prabhu 23 Dec 2018
Did not taste good at all. Will not be making it again
Juliana Rosa 14 Dec 2018
I did it with carrots instead of Chickpeas... Tasted amazing!
Gary Burns 14 Dec 2018
Tad bland, but otherwise it was delicious. Need to find a way telo tweak it a bit and make it a bit more....... "more". More garbanzo, and some kind of spice.
Erin 13 Dec 2018
This recipe was terrible. It had absolutely no flavor. We had to throw it out.
coralie 9 Dec 2018
This was amazing , I did add cauliflower and I used coconut curry powder that you can by loose at HEB- turned out amazing😁
Ashley Goldsberry 7 Dec 2018
It was a little bland but the flavors that were there were pretty good. Next time I’m definitely adding more spices like cayenne and graham masala 🙌
Jess S. 5 Dec 2018
Excellent! Great balance of flavors.
Soldano 5 Dec 2018
fantastic simple meal. I'll be making this one again for sure.
Erin 2 Dec 2018
Used low-fat coconut milk so was a bit soupy, but still tasty.
Megan Lange 28 Nov 2018
I doubled the garlic and ginger as well as adding two russet potatos, an extra onion, and using my own "curry" spice mix - garam masala, madras, chili powder, garlic powder, coriander, cumin, paprika, cinnamon, cayenne, and a handful of other things. I cooked for a little longer than recommended because I like my chickpeas to be softer than the time called for in the recipe would have made them. All in all, it's a really great starter recipe for some delicious curry-style food!
Svetlana Sharma 25 Nov 2018
I am an Indian and I have to tell you all, we don’t have anything called as a CURRY POWDER. Also, chickpeas curry are largely made in the North part of India (the part where Naan and butter chicken comes from) where we don’t ever add coconut to our curries. Coconut is traditionally South India. However this dish does look delish and very innovative ative. Would love to try it someday.
Ronnie 23 Nov 2018
Omg I love this. I stuffed acorn squash with it for Thanksgiving.
Lorena Winter 21 Nov 2018
Loved it! Ate with mashed popatoes