- 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:)
PER SERVING *
|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.
coralie 2 days ago
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 3 days ago
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. 6 days ago
Excellent! Great balance of flavors.
Soldano 6 days ago
fantastic simple meal. I'll be making this one again for sure.
Erin 8 days ago
Used low-fat coconut milk so was a bit soupy, but still tasty.
Megan Lange 12 days ago
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 15 days ago
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 18 days ago
Omg I love this. I stuffed acorn squash with it for Thanksgiving.
Lorena Winter 19 days ago
Loved it! Ate with mashed popatoes
Bonnie 21 days ago
Flavour was nice enough, chickpeas were a bit bland. Needs meat!
Boop 22 days ago
Very good! Creamy and filling! Didn't change anything
KimchiJD 23 days ago
Loved it! I used 1 1/2 tbsp of curry powder (because my family are curry lovers) and it worked out great. Also, we served ours over a bed of quinoa.
Jason Wass 23 days ago
good flavor. i did add more curry powder to it by about 50%. definitely wasn't spicy so if you want heat, add something to supplement. chickpeas probably should cook a bit longer. i prefer them softer.
Bertram Martin 24 days ago
Kids loved it!! Also the wife enjoyed it!
Alex Fisher 25 days ago
Very good and quick recipe- I added sweet potato and cayenne to make it heartier/give it a kick
Darryl Block 5 Nov
Very good! added garam masala and a chili pepper to this to increase the heat
Robin 3 Nov
This recipe was delicious! A classic curry recipe. I added potatoes and mushrooms as well, I highly recommend adding them!