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4.84 from 6 votes

Creamy Chickpea Curry

Prep Time2 mins
Cook Time8 mins
Total Time10 mins
Course: Main Course


  • 1 tablespoon extra virgin olive oil
  • ½ cup diced red onions
  • 1 clove garlic minced
  • 1 inch ginger grated
  • 1 tablespoon curry powder
  • 1 teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • ¼ teaspoon paprika
  • ¼ teaspoon chili powder optional
  • 1 can 19 oz/540ml chickpeas, drained and rinsed
  • 1 ½ cups diced tomatoes
  • 1 cup canned full fat coconut milk
  • Sea salt and pepper to taste
  • 2 handfuls of fresh baby spinach
  • Garnish: fresh cilantro


  • Heat the olive oil in a large skillet over medium-high heat. Sauté the onions for 1 minute. Add the garlic and ginger and sauté for another minute.
  • Toss in the curry powder, coriander, cumin, paprika and chili if using. Stir and sauté for 30 seconds.
  • Add the chickpeas, diced tomatoes, coconut milk and stir. Bring to a boil and cook for 5 minutes, stirring often.
  • Season with salt and pepper to taste and toss in the spinach. Stir and cook for another minute.
  • Garnish with fresh cilantro. Serve on it’s own or with cooked quinoa or brown rice.
  • Store any leftovers in an airtight container in the fridge for up to 5 days.