Creamy Coconut Chickpea & Spinach Curry
A silky, mild curry made from pantry staples — coconut milk, chickpeas, warm spices, and spinach that melts into the sauce. Toddler-friendly, weeknight-easy, and quietly indulgent.
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.
Notes
Use frozen vegetables and ginger paste to minimize chopping. Mash some chickpeas into the sauce for toddler-friendly thickness. Serve with rice or naan; adults can add lime or chili crisp at the table.