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Chickpea & Coconut Milk Curry

A golden, one-pot chickpea curry built on coconut milk — the plant milk with 3,000 years of dinner experience.

Prep10 min Cook20 min MakesServes 4

Dinner30 minutesOne pot

The story

Coconut milk was feeding families across Southeast Asia and the Pacific millennia before anyone put milk in a carton. This weeknight curry is part of that very long, very delicious story.

Chickpea & Coconut Milk Curry Made with plants

Method

  1. Soften

    Heat the oil in a large pan. Cook the onion for 5 minutes until soft, then add garlic, ginger and curry powder for 1 fragrant minute.

  2. Simmer

    Add chickpeas, coconut milk and tomatoes. Simmer uncovered for 15 minutes until thickened and glossy.

  3. Finish

    Stir through the spinach until just wilted, then the lime juice. Season.

  4. Serve

    Spoon over rice, scatter with coriander, squeeze over more lime. Leftovers are even better tomorrow.

Little tips ♡

  • Full-fat coconut milk = restaurant-level richness.
  • Add a diced sweet potato with the chickpeas for a heartier pot.
  • Freezes beautifully for up to 3 months.

Made it? Share it → #WorldPlantMilkDay

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