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–+ servings
Bamboo bowl of Vegetarian Chickpea Curry.

Vegetarian Chickpea Curry With Coconut Milk

This belly-warming Vegetarian Chickpea Curry With Coconut Milk is the perfect cozy dish for cool nights! Makes for a great side dish or main.
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 -6
Author Killing Thyme


  • 4 TBSP olive oil
  • 1/2 cup diced red or yellow onion
  • 1 TBSP freshly grated ginger
  • 3 cloves garlic minced
  • 2 15 oz cans of chickpeas drained and rinsed
  • 1 15 oz can of diced tomatoes drained
  • 2 heaping handfuls of spinach torn or roughly chopped
  • 1/2 cup coconut milk
  • 2 TBSP concentrated Indian curry paste mild, medium, or hot—whatever your preference!
  • 1 tsp curry powder
  • 1 tsp turmeric optional
  • 1/8 tsp kosher salt more to taste if needed


  • Heat oil in a skillet over moderate heat.
  • Add the onions, ginger, and garlic. Simmer until fragrant, stirring often to prevent browning; about 2 minutes.
  • Add the chickpeas and drained tomatoes. Simmer for about 5 minutes, stirring occasionally.
  • Add the torn up spinach and cook until it's wilted down. Depending on the size of your skillet, you may want to add one handful at a time.
  • Add the coconut milk, curry paste, curry powder, turmeric (if using), and salt. Stir until the paste has dissolved and the seasonings have mixed in well. This may take about 2-3 minutes of constant stirring and folding.
  • Let the curry simmer for about 10 minutes, stirring occasionally.
  • Remove from heat and serve with warm naan, pitas, rice, or on its own.