Some dinners whisper. This one sighs. Creamy Coconut Chickpea & Spinach Curry is what happens when you want comfort but your brain has already clocked out for the day. It’s warm, silky, and golden — the kind of food that feels like a small apology from the universe after a long afternoon of crumbs, toys, and toddler negotiations.
It leans Indian-inspired, but keeps the flavors gentle and rounded, with coconut milk softening every edge. Spinach disappears into the sauce. Chickpeas turn velvety. And you get a bowl that tastes restorative even if you made it in sweatpants with exactly twelve percent of your attention.
Why You’ll Love This Recipe
- Pantry-friendly ingredients that somehow deliver dinner party energy with Trader Joe’s effort.
- Mild, creamy, toddler-approved flavors with a naturally sweet finish from coconut milk.
- One-skillet, under 30 minutes, and the leftovers taste even better.
- Easy to customize — add heat, lime, herbs, or keep it as soft and golden as you need.
- Works as a bowl, a dip with naan, or the thing you eat standing at the stove in quiet triumph.
Tips, Tricks & Variations
You can skip nearly all chopping by using frozen diced onions and ginger paste. Frozen spinach melts beautifully into the sauce — no one will know the difference. If your kid prefers thicker textures, mash a handful of chickpeas right into the curry to give it more body.
Adults wanting more complexity can stir in garam masala or chili crisp at the end. For something cozier, add roasted sweet potatoes or pour the curry over tiny pasta shapes. It’s endlessly adjustable without losing its calming, buttery energy.
Serving & Pairings
Serve over rice, alongside warm naan, or with roasted vegetables. A spoonful of yogurt on top gives it tang; a squeeze of lime makes the dish brighter. Leftovers are perfect for desk lunches or late-night self-care.
FAQ
Can I make this curry dairy-free?
Yes. The base recipe is already dairy-free. Skip the optional butter or replace it with a splash of neutral oil to maintain creaminess.
Can I use frozen spinach instead of fresh?
Absolutely. Frozen chopped spinach blends in instantly and often creates a silkier sauce. No need to thaw it first.
How can I make it spicier for adults but keep it mild for kids?
Keep the base curry spice level gentle, then add heat at the table — chili crisp, red pepper flakes, or sliced green chilies all work well.
Creamy Coconut Chickpea & Spinach Curry
Ingredients
Main
- 1 tablespoon olive oil or ghee
- 1 small onion finely chopped (or 1/2 cup frozen diced onion)
- 2 cloves garlic minced (or 1/2 teaspoon garlic powder)
- 1 tablespoon grated ginger or 1 teaspoon ginger paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 can 15 oz chickpeas, drained and rinsed
- 1 cup crushed tomatoes or tomato passata
- 1 can 14 oz coconut milk
- 3 to 4 cups fresh spinach or 1 cup frozen chopped spinach
- 1/2 teaspoon kosher salt plus more to taste
Optional Finishing
- 1/4 to 1/2 teaspoon garam masala for adults
- 1 tablespoon butter for toddlers
Instructions
- Warm the olive oil or ghee in a large skillet over medium heat.
- Add the onion and cook until soft and translucent.
- Stir in the garlic and ginger and cook until fragrant.
- Sprinkle in the turmeric and cumin, letting the spices bloom for 20 to 30 seconds.
- Add the chickpeas, crushed tomatoes, and coconut milk, stirring until the sauce is combined.
- Bring to a gentle simmer and cook for 5 to 7 minutes until slightly thickened.
- Add the spinach and cook until wilted or fully incorporated.
- Season with salt to taste.
- For adults, finish with garam masala. For toddlers, swirl in the butter.