Chickpea Coconut Curry

Chickpea curry in a white pot

A super flavorful chickpea curry with coconut milk, lime juice and loads of veggies.


  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, peeled and diced
  • 3 cups fresh spinach, kale or chard
  • 3-4 cloves garlic, peeled and minced
  • 1-inch piece fresh ginger, peeled and minced
  • 2 tablespoons garam masala
  • 2 teaspoons kosher or sea salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground cayenne pepper
  • 2 15-ounce can no salt added chickpeas, rinsed and drained
  • 15-ounce can no salt added petite diced tomatoes, drained
  • ½-1 cup unsalted vegetable broth
  • ¾ cup full fat canned coconut milk
  • 2 tablespoons peanut butter
  • Zest and juice of 1 medium lime
  • 1 ½ tablespoons honey
  • ½ cup fresh cilantro leaves, chopped, divided
  • 2 cups cooked quinoa or brown rice
  • ½ cup chopped peanuts or cashews


  1. In a large Dutch oven to stock pot, heat olive oil to medium heat. Add onion and sauté 4-5 minutes, until soft. Stir in greens, garlic and ginger and sauté 2-3 minutes or until greens are wilted. Stir in garam masala, salt, black pepper and cayenne. Stir in chickpeas, tomatoes and vegetable broth and increase heat to medium high. Simmer for about 10-15 minutes.
  2. Remove from the heat and stir in coconut milk, peanut butter, lime zest and juice, honey and half of the cilantro. Taste and adjust seasoning, if necessary. Serve over quinoa or brown rice and top with peanuts or cashews.


Cooking Tip: To make this into a meaty version, add 1 pound boneless skinless chicken breasts or thighs to the pot after adding the spinach or kale, then proceed with the recipe, adding an extra cup of stock. Simmer then entire dish until the chicken shreds easily with a fork. Stir in a tablespoon of ground turmeric for a bright orange hue and a boost of nutrition.



Keywords: curry, chickpea, chickpeas, garbanzo beans, coconut, Indian cuisine