M.Arch. Julio A. Arco is the creator of Vegan and Plant-Based Kitchen, a blog inspired by over a decade of plant-based living. What started as a personal health journey became a way of life centered on mindfulness, creativity, and nourishment—shared through delicious, approachable vegan recipes.
For more plant-based inspiration, explore the work of other voices that influence this blog: Minimalist Baker, Oh She Glows, The Full Helping, Nora Cooks, and Rainbow Plant Life.
Looking for a comforting, hearty, and flavorful dish that’s easy to make? This Golden Coconut & Chickpea Curry with Spinach and Rice is a vibrant one-pot wonder that combines creamy coconut milk, warm spices, and protein-packed chickpeas. It’s a quick and nutritious meal that’s perfect for busy weeknights or meal prep.
This curry’s rich golden color comes from turmeric, known for its anti-inflammatory properties, while the creamy coconut milk and earthy chickpeas make it a filling yet healthy choice. Serve it over a bed of fluffy rice for the ultimate plant-based comfort food!
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes with simple ingredients.
- Rich and Creamy: Coconut milk makes this curry velvety and indulgent.
- Nutrient-Dense: Packed with protein from chickpeas, iron from spinach, and antioxidants from turmeric.
- Customizable: Use your favorite greens, veggies, or grains to make it your own.
Ingredients
For the Curry:
- 1 tablespoon coconut oil (or any neutral oil)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk (full-fat for creaminess)
- 1/2 cup vegetable broth or water
- 2 cups fresh spinach, roughly chopped
- 1 teaspoon salt (adjust to taste)
- Juice of 1/2 lime
For Serving:
- 2 cups cooked basmati or jasmine rice
- Fresh cilantro, chopped
- Lime wedges
Ingredient Breakdown
Chickpeas
Chickpeas are the protein powerhouse of this dish. Their nutty flavor and hearty texture make them ideal for curries.
Coconut Milk
Coconut milk gives the curry its creamy, luscious texture. Use full-fat for the richest flavor, or light coconut milk for a lower-calorie option.
Spinach
Spinach adds vibrant color and a boost of iron, vitamin C, and other nutrients. Kale or Swiss chard can be used as substitutes.
Spices
Turmeric provides the golden hue, while cumin, coriander, and ginger create a fragrant, earthy base.
Instructions
Step 1: Sauté the Aromatics
- Heat the coconut oil in a large skillet or pot over medium heat.
- Add the onion and sauté for 3-4 minutes until softened.
- Stir in the garlic, ginger, turmeric, cumin, coriander, and cayenne pepper (if using). Cook for 1-2 minutes until fragrant.
Step 2: Simmer the Curry
- Add the chickpeas, coconut milk, and vegetable broth to the skillet. Stir to combine.
- Bring to a gentle simmer and cook for 10 minutes, allowing the flavors to meld.
Step 3: Add the Spinach
- Stir in the chopped spinach and cook for 2-3 minutes, until wilted.
- Add lime juice and adjust seasoning with salt to taste.
Step 4: Serve
- Spoon the curry over a bed of cooked rice.
- Garnish with fresh cilantro and serve with lime wedges for an extra burst of freshness.
Picture Gallery
Tips and Variations
- Add More Veggies: Include diced sweet potatoes, carrots, or cauliflower for extra heartiness.
- Spice it Up: Add more cayenne or a dash of chili flakes for a spicier curry.
- Make it Oil-Free: Skip the coconut oil and sauté the aromatics in a splash of vegetable broth.
- Switch the Base: Serve the curry with quinoa, millet, or even naan bread instead of rice.
- Meal Prep: This curry stores well and tastes even better the next day. Keep it in the fridge for up to 4 days or freeze for up to 3 months.
Nutritional Information (Per Serving – with Rice)
- Calories: 380
- Protein: 10g
- Carbohydrates: 50g
- Fat: 15g
- Fiber: 8g
- Vitamin A: 90% of the daily value
- Iron: 20% of the daily value
This curry is a balanced meal, rich in plant-based protein, healthy fats, and a variety of vitamins and minerals.
Conclusion
This Golden Coconut & Chickpea Curry with Spinach and Rice is the perfect combination of creamy, cozy, and nourishing. Whether you’re a seasoned vegan or just exploring plant-based meals, this recipe is sure to satisfy.
Give it a try and let us know how it turned out! Share your favorite tweaks or toppings in the comments below, and don’t forget to tag us on social media with your golden creations.
Frequently Asked Questions
1. Can I use dried chickpeas instead of canned?
Yes! Soak and cook the chickpeas beforehand. You’ll need about 1 1/2 cups of cooked chickpeas for this recipe.
2. What can I substitute for coconut milk?
You can use cashew cream, almond milk, or a blend of plant-based milk and a teaspoon of nut butter for creaminess.
3. Is this recipe gluten-free?
Yes! Just ensure your vegetable broth and any additional sides (like naan bread) are gluten-free.
4. Can I freeze this curry?
Absolutely. Let the curry cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
5. What if I don’t have fresh spinach?
Frozen spinach works just as well—just add it directly to the simmering curry and cook until heated through.
Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.