Creamy Coconut Chickpea & Spinach Curry over Rice

This creamy coconut chickpea and spinach curry is the definition of soothing comfort food. Tender chickpeas and tender wilted spinach are bathed in a luscious coconut milk sauce infused with turmeric, ginger, garlic, and a gentle blend of warming spices. Unlike fiery vindaloos or vibrant tikka masalas, this curry is intentionally mild and mellow, letting the natural sweetness of coconut milk and the earthiness of turmeric shine through without overwhelming heat. Built entirely from pantry staples like canned chickpeas, coconut milk, and frozen or fresh spinach, this dish comes together in under 40 minutes, making it perfect for a cozy weeknight dinner. It's naturally vegan and packed with plant-based protein, fiber, and iron, yet it never feels like a "diet" meal — the coconut milk lends richness and body that makes every spoonful feel indulgent. Served spooned over a bed of fluffy jasmine rice, this curry soaks into every grain for a deeply satisfying bowl. It's an ideal introduction to Indian-inspired flavors for those new to curry, and a reliable favorite for anyone craving something gentle, nourishing, and warm.

Ingredients

• 1.5 cupsjasmine rice, rinsed
• 2.25 cupswater, for cooking rice
• 1 tablespooncoconut oil
• 1 mediumyellow onion, diced
• 3 clovesgarlic, minced
• 1 tablespoonfresh ginger, grated or minced
• 1.5 teaspoonsground turmeric
• 1 teaspoonground cumin
• 1 teaspoonground coriander
• 2 cans (15 oz each)chickpeas, drained and rinsed
• 1 can (13.5 oz)full-fat coconut milk
• 0.5 cupvegetable broth
• 5 cupsfresh spinach, packed, roughly chopped
• 1 tablespoonlime juice, freshly squeezed
• 1 teaspoonsalt, to taste
• 2 tablespoonsfresh cilantro, chopped, for garnish

Method

No instructions listed.