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Easy Creamy Coconut Curry with Chickpeas and Spinach: Gluten-Free

Creamy coconut chickpea curry with spinach, cilantro, lime, and rice.

Creamy Coconut Curry with Chickpeas and Spinach

Okay, let's dive into a delicious gluten-free adventure! Today, we're making something that's not only unbelievably tasty but also surprisingly simple: Creamy Coconut Curry with Chickpeas and Spinach. Now, this isn't just any curry; it's my go-to comfort food. I remember the first time I made it – I was feeling a bit under the weather, craving something warm and flavorful but definitely not wanting to spend hours in the kitchen. This recipe was a total game-changer, and ever since, it's been a staple in my rotation. It's also incredibly versatile, which is a win for busy weeknights. Ready to get started?

Recipe Card

Prep Time:

15 minutes

Cook Time:

20 minutes

Total Time:

35 minutes

Serves:

4

Ingredients:

  • 1 tablespoon coconut oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric powder
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon salt
  • 1 (14 ounce) can full-fat coconut milk
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1 (10 ounce) bag fresh spinach
  • 1 tablespoon lime juice
  • Fresh cilantro
  • Cooked rice or quinoa, for serving (optional)

Instructions:

  1. Heat coconut oil in a large skillet over medium heat. Sauté chopped onion until softened.
  2. Add minced garlic and grated ginger; cook until fragrant.
  3. Stir in cumin, coriander, turmeric, cayenne pepper, and salt; cook for 30 seconds.
  4. Pour in coconut milk; bring to a simmer.
  5. Add chickpeas; stir to coat.
  6. Add spinach; cook until wilted.
  7. Remove from heat; stir in lime juice.
  8. Serve over rice or quinoa (optional) and garnish with cilantro.
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Tips & Tricks for the Perfect Curry

  • Spice it Up or Down: Feel free to adjust the amount of cayenne pepper depending on your tolerance to heat. If you're not a fan of spice, you can skip it altogether. For extra heat, a pinch of red pepper flakes works wonders!
  • Go Veggie Crazy: This recipe is a fantastic base for other veggies. Feel free to add cauliflower, sweet potatoes, or even bell peppers. Just be sure to adjust the cooking time, adding sturdy veggies earlier so that they all cook through.
  • Make it Extra Creamy: If you like a super-rich curry, try adding a tablespoon of coconut cream at the end. Be sure to stir that in gently.
  • Lemon vs. Lime: If you don't have lime juice on hand, lemon juice will work equally well.
  • Make Ahead Magic: This curry tastes even better the next day. It's perfect for meal prepping!. Store it in an airtight container in the fridge for up to 3 days or freeze it.
  • Ingredient Swaps Don't have coconut milk? Use full fat dairy milk or even another non-dairy milk like oat or soy. If you prefer fresh spinach to frozen you can switch that, also you can swap the fresh lime juice for bottled, but try to get fresh, it tastes a lot better.

Product Highlights

While not essential, there are a few great tools that can turn you into a pro in the kitchen. For example, a good ginger grater can make working with fresh ginger a breeze, and a measuring spoon set makes spice measurement easy and accurate. For making the rice, I love to use my rice cooker. It's one of my best ever kitchen investments. These add a little extra to your cooking experience.

Creamy coconut chickpea curry with spinach, cilantro, lime, and rice.

And there you have it – a delicious, comforting, and completely gluten-free Creamy Coconut Curry that is sure to become a regular in your rotation! Seriously, this recipe is just so satisfying, and I can't wait to hear what you think. Happy cooking, my friends!

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