US Recipe · Vegan

Creamy Coconut Chickpea Curry - with cups & ounces

Name: Creamy Coconut Chickpea Curry
Prep time: 10 minutes
Cook time: 25 minutes
Yield: 4
Ingredients: 2 tbsp canola oil; 1 onion finely diced; 4 garlic cloves minced; 1.1 oz (30 g) fresh ginger grated; 2 tbsp tomato paste; 2 tsp ground cumin; 2 tsp ground cilantro; 1 tsp ground turmeric; 1 tsp garam masala; 1/2 tsp red pepper flakes or to taste; 14.1 oz (400 g) chopped tomatoes 1 can; 1.67 cups (400 ml) coconut milk 1 can, full-fat; 2 × 400 g garbanzo beans drained and rinsed; 5.3 oz (150 g) spinach; 1 lime juiced; 1 tsp fine sea salt or to taste; 1 small bunch cilantro roughly chopped, to serve

Our creamy coconut chickpea curry recipe written for US kitchens - cup and ounce measurements, °F oven temperatures, and American ingredient names you'll find at Whole Foods, Trader Joe's, Sprouts or your local farmers' market.

Cooking in the UK instead? View the UK metric version of this recipe.

Ingredients - Serves 4

Prep 10 minutes · Cook 25 minutes

2 tbsp	canola oil
1	onion, finely diced
4	garlic cloves, minced
1.1 oz (30 g)	fresh ginger, grated
2 tbsp	tomato paste
2 tsp	ground cumin
2 tsp	ground cilantro
1 tsp	ground turmeric
1 tsp	garam masala
1/2 tsp	red pepper flakes, or to taste
14.1 oz (400 g)	chopped tomatoes, 1 can
1.67 cups (400 ml)	coconut milk, 1 can, full-fat
2 × 400 g	garbanzo beans, drained and rinsed
5.3 oz (150 g)	spinach
1	lime, juiced
1 tsp	fine sea salt, or to taste
1 small bunch	cilantro, roughly chopped, to serve

Method

Warm the oil in a wide pan over medium heat. Add the onion with a pinch of salt and cook for 6 - 8 minutes until soft and translucent.
Stir in the garlic and ginger and cook for 1 minute until fragrant. Add the tomato purée and dry spices. Toast for 30 seconds, stirring constantly, until the spices smell roasted.
Pour in the chopped tomatoes. Simmer for 5 minutes, breaking the tomatoes down with a wooden spoon, until the sauce thickens and the oil starts to split out.
Add the coconut milk and chickpeas. Bring to a gentle simmer and cook uncovered for 12 - 15 minutes, stirring occasionally, until the sauce coats the back of a spoon.
Stir through the spinach a handful at a time until wilted. Finish with lime juice and check the seasoning.
Serve over basmati rice, scattered with coriander.

Chef's notes

For a richer curry, blend half the chickpeas with a splash of coconut milk before adding back to the pan.
Freezes well for up to 3 months. Defrost overnight and reheat with a splash of water.

American cooking note

US ovens run hotter than UK ovens of the same nominal setting - start checking 5 minutes early. Brand-wise, Califia Farms or Oatly Barista are the closest US matches for the cream-style milks used in the original recipe.

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