One-Pot Chickpea Spinach Curry with Coconut Rice Bowl
Chickpea Curry
Comforting spiced chickpea and spinach curry with fragrant coconut basmati—easy, lunch-ready, and full of flavor.
This is one of my favorite weekday lunches: a warmly spiced chickpea and spinach curry served with fragrant coconut basmati rice. It’s nourishing, bright, and comes together mostly in one pot — the spices and coconut milk make the sauce silky while the chickpeas give it satisfying heft.
I love this recipe because it’s forgiving and adaptable: you can make it as mild or as bold as you like, add more greens, or swap in brown rice. It’s the kind of dish that fills the kitchen with comforting aromas and tastes even better the next day.
Nutrition (per serving)
Directions
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1
Rinse basmati rice until water runs clear. In a small saucepan, warm 1 tbsp ghee, add rinsed rice, coconut milk (1 cup) and water (1 cup), a pinch of salt, bring to a boil, then reduce to low, cover and simmer 15 minutes; remove from heat and let rest covered for 5 minutes.
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2
While rice cooks, heat 2 tbsp vegetable oil in a large skillet or wide pot over medium heat. Add chopped onion and cook 6–8 minutes until soft and starting to brown.
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3
Stir in minced garlic and ginger and cook 1 minute until fragrant.
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4
Add ground cumin, coriander, turmeric, garam masala and paprika. Cook and stir for 30 seconds to bloom the spices.
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5
Pour in crushed tomatoes and canned chickpeas (drained). Stir to combine, scraping any browned bits from the pan.
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6
Add 14 oz coconut milk for the curry and bring the mixture to a gentle simmer. Reduce heat and simmer 10 minutes so flavors meld and sauce thickens slightly.
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7
Stir in fresh baby spinach a handful at a time, letting it wilt into the curry. Season with 1 1/2 tsp salt and 1/2 tsp black pepper, adjust to taste.
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8
Finish the curry with 1 tbsp lemon juice and half the chopped cilantro, stirring to brighten the flavors.
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9
Fluff coconut basmati rice with a fork and divide between bowls. Spoon generous portions of chickpea spinach curry over rice.
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10
Garnish with remaining cilantro and a dollop of plain yogurt if using. Serve hot with lemon wedges on the side.
Ingredients
- Vegetable oil:2 tbsp
- Yellow onion, finely chopped:1 piece
- Garlic cloves, minced:4 pieces
- Fresh ginger, minced:1 tbsp
- Ground cumin:1 tsp
- Ground coriander:1 tsp
- Turmeric:1/2 tsp
- Garam masala:1 tbsp
- Paprika:1/2 tsp
- Crushed tomatoes:14 oz
- Canned chickpeas, drained:30 oz
- Coconut milk (for curry):14 oz
- Fresh baby spinach:6 oz
- Salt:1 1/2 tsp
- Black pepper:1/2 tsp
- Lemon juice:1 tbsp
- Fresh cilantro, chopped:1/4 cup
- Basmati rice, rinsed:1 1/2 cups
- Coconut milk (for rice):1 cup
- Water (for rice):1 cup
- Ghee or butter (for rice):1 tbsp
- Plain yogurt (optional, for serving):1/2 cup
Tips & Notes
- For extra depth, toast whole spices (cumin seeds, coriander seeds) briefly in the pan before adding onion.
- Make the curry a day ahead—flavors deepen overnight and it reheats beautifully for an even tastier lunch.
- Swap in canned diced tomatoes or fresh chopped tomatoes if you prefer a chunkier sauce; adjust salt as needed.
