Golden Chickpea And Spinach Coconut Curry Recipe

About this recipe

Golden Chickpea and Spinach Coconut Curry is a celebration of Indian flavors and wholesome ingredients. This vibrant dish combines tender green chickpeas and fresh spinach in a creamy coconut milk base, enriched with aromatic spices like turmeric, cumin, and garam masala. The curry pairs perfectly with steamed basmati rice, creating a comforting and nutritious dinner that’s easy to prepare in just 35 minutes. Packed with 30g protein and fiber-rich spinach, this meal supports your wellness goals while satisfying your cravings for traditional Indian tastes. Perfect for a weekday dinner or a cozy weekend treat, it’s an effortless way to enjoy a restaurant-quality dish at home.

Ingredients

• 140 g Peri Peri Chickpeas
• 100 g Coriander Leaves
• - Onion-250 Gms
• 110 g Unpeeled Garlic Cloves
• - Ginger Powder
• - Turmeric Plus 300gm
• 50 g Everest Cumin Powder
• 200 g Grand Masala Handmade Garam Masala
• - Coconut Milk Light -400Ml
• - RICE DAGI LACHKARI
• 500 ml Oil (For Frying)
• - Rock Salt
• medium Chilli Green Long
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Rinse the rice thoroughly under cold water and soak it for 15 minutes.
2. 2. Cook the soaked rice in 240 ml of water, bringing it to a boil, then simmering until fluffy and tender.
3. 3. Heat vegetable oil in a pan over medium heat and sauté finely chopped onion until golden brown.
4. 4. Add minced garlic, green chili, and ginger powder to the pan and cook for 1-2 minutes until fragrant.
5. 5. Stir in turmeric, coriander powder, cumin powder, and garam masala, letting the spices bloom for 30 seconds.
6. 6. Add green chickpeas to the pan and stir to coat them with the spices evenly.
7. 7. Pour in the coconut milk, season with rock salt, and bring the mixture to a gentle simmer.
8. 8. Add washed spinach leaves to the curry and cook until wilted, mixing occasionally.
9. 9. Adjust consistency with a splash of water if needed and let the curry simmer for 5 more minutes.
10. 10. Garnish the curry with freshly chopped coriander leaves before removing it from heat.
11. 11. Serve the golden chickpea and spinach coconut curry hot over the steamed basmati rice.