Coconut chickpea curry
Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.
Chickpeas and spinach simmer in a mellow tomato-coconut sauce.
Indian-inspired · dinner, curry · easy
Servings: 2
Prep: 10 min
Cook: 20 min
Total: 30 min (estimate)
Estimated cost: USD 5 per serving. Not a price quote or a CAD conversion.
Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.
Known allergens: Mustard. This list may be incomplete; check package labels and cross-contact.
Before you cook
- Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
- Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
- Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.
Ingredients
- 1 1/2 cups canned chickpeas (Drained and rinsed; quantities are drained. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 3/4 cup canned unsweetened coconut milk (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 cup canned diced tomatoes (Include juices. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 3/4 cup dry long-grain white rice (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 2 cups baby spinach
- 2 teaspoons mild gluten-free curry powder (Choose a blend with no dairy; blends may contain mustard. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 1/2 cups water
- 1 teaspoon olive oil
Cooking instructions
- Bring the dry long-grain white rice and water to a boil in a covered saucepan. Reduce to low for 15 minutes; remove from heat and rest covered for 5 minutes.
- Warm the olive oil in a deep skillet over medium-low heat. Stir the mild gluten-free curry powder for 20 seconds, then add the canned diced tomatoes and canned unsweetened coconut milk.
- Add the canned chickpeas and simmer uncovered for 12 minutes, stirring occasionally, until the sauce coats a spoon.
- Fold in the baby spinach and simmer 2 minutes until wilted. Spoon over the fluffed rice and serve hot.
Source & attribution
Original EZEATS recipe text, authored for EZEATS EH LLC.
First-party EZEATS content; no external reuse license granted.
Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.
Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.