Coconut Chickpea Curry
Warm spices and coconut milk simmer with chickpeas and spinach into a creamy, deeply satisfying curry.
Sodium note
Made with no-salt-added chickpeas and unsweetened coconut milk; warm spices bring the depth.
Ingredients
- Two 15-oz cans no-salt-added chickpeas, drained and rinsed
- 1 tablespoon coconut oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon curry powder
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- One 14-oz can unsweetened coconut milk
- One 14.5-oz can no-salt-added diced tomatoes
- 3 cups fresh baby spinach
- 2 tablespoons fresh lime juice
- 1/4 cup chopped fresh cilantro
Method
- 1
Heat coconut oil in a large pot over medium heat and sauté onion 4-5 minutes until softened.
- 2
Add garlic, ginger, curry powder, turmeric, and cayenne, cooking 1 minute until fragrant.
- 3
Stir in coconut milk and diced tomatoes, bringing to a gentle simmer.
- 4
Add chickpeas and simmer 12-15 minutes, stirring occasionally, until the sauce thickens slightly.
- 5
Stir in spinach and cook 2-3 minutes until wilted.
- 6
Remove from heat, stir in lime juice, and top with cilantro before serving over rice.
Nutrition (estimated, per serving)
- Calories
- 380
- Protein
- 12g
- Carbs
- 38g
- Fat
- 22g
- Sodium
- 55 mg
Nutrition and sodium information is an estimate only and will vary based on ingredients, brands, serving sizes and preparation methods. Always check the labels on the products you buy.
Substitutions
- Use light coconut milk to reduce fat if desired.
- Swap chickpeas for lentils, adjusting cook time as needed.
- Use kale instead of spinach for a heartier green.
Tips
- No-salt-added canned chickpeas and tomatoes keep sodium low without sacrificing convenience.
- This curry tastes even better the next day as the spices deepen overnight.
- Add diced sweet potato with the chickpeas for a heartier version.
New to cooking without salt? Start with our beginner guide and 25 ways to add flavor without salt.
