Coconut Curry Chickpea Skillet
A rich, creamy, and deeply flavorful plant-based curry that comes together in just one pan. Perfect for busy weeknights, this comforting skillet pairs perfectly with warm naan or steamed rice.
Equipment
- Large deep skillet
- Cutting board
- Chef's knife
- Wooden spoon
Ingredients
Main
- 1 tablespoon olive oil or coconut oil
- 1 medium yellow onion — diced
- 3 cloves garlic — minced
- 1 tablespoon fresh ginger — grated
- 1.5 tablespoons yellow curry powder — mild or spicy based on preference
- 1 teaspoon ground turmeric
- 15 ounces canned diced tomatoes — undrained
- 15 ounces full-fat coconut milk — canned, stirred well
- 30 ounces canned chickpeas — 2 cans, rinsed and drained
- 3 cups baby spinach — packed
- 0.5 medium lime — juiced
- 0.25 cup fresh cilantro (optional) — chopped, for garnish
- 1 teaspoon salt — to taste
Main
| 1 tablespoon | olive oil or coconut oil | |
| 1 medium | yellow onion | diced |
| 3 cloves | garlic | minced |
| 1 tablespoon | fresh ginger | grated |
| 1.5 tablespoons | yellow curry powder | mild or spicy based on preference |
| 1 teaspoon | ground turmeric | |
| 15 ounces | canned diced tomatoes | undrained |
| 15 ounces | full-fat coconut milk | canned, stirred well |
| 30 ounces | canned chickpeas | 2 cans, rinsed and drained |
| 3 cups | baby spinach | packed |
| 0.5 medium | lime | juiced |
| 0.25 cup | fresh cilantro (opt.) | chopped, for garnish |
| 1 teaspoon | salt | to taste |
Instructions
-
Heat the oil in a large deep skillet over medium heat. Add the diced onions and sauté until translucent and softened, about 5 minutes.
~5 minStir occasionally to prevent the onions from browning too quickly. -
Add the minced garlic and grated ginger to the skillet. Cook for 1 minute until fragrant.
~1 minFresh ginger makes a big difference, but you can substitute 1/2 tsp ground ginger in a pinch. -
Stir in the yellow curry powder and ground turmeric. Cook for 30 seconds to toast the spices, stirring constantly so they don't burn.
~1 minToasting the spices blooms their flavor and creates a richer curry base. -
Pour in the diced tomatoes (with their juices) and the coconut milk. Stir well to combine, scraping up any browned bits from the bottom of the pan.
~2 min -
Add the drained chickpeas and salt. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Let it simmer uncovered for 10-12 minutes, stirring occasionally, until the sauce thickens slightly.
~12 minIf you prefer a thicker curry, mash some of the chickpeas with the back of a spoon. -
Stir in the baby spinach and let it wilt into the curry, which should take about 1-2 minutes.
~2 min -
Remove the skillet from the heat. Stir in the lime juice. Taste and adjust seasoning, adding more salt if necessary. Garnish with fresh cilantro before serving.
~1 min
Tips & Storage
- Serve this curry over basmati rice, quinoa, or with warm garlic naan to soak up the creamy sauce.
- For extra heat, add a pinch of cayenne pepper or red pepper flakes when toasting the spices.
- Full-fat coconut milk yields the creamiest texture, but light coconut milk can be used for a lower-calorie option.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove top or in the microwave. This dish can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.