Smart Recipe Kitchen

2026-05-11

This pantry-friendly curry is filling, fragrant, and easy to repeat. Serves 4.

Ingredients:

• 1 tablespoon coconut oil or olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons curry powder
• 1 teaspoon kosher salt
• 1 can chickpeas, drained and rinsed
• 1 can diced tomatoes, 14 ounces
• 1 can full-fat coconut milk, 13.5 ounces
• 3 cups baby spinach
• 2 cups cooked rice
• 2 tablespoons chopped cilantro
• Lime wedges, for serving

Instructions:

1. Heat the oil in a deep skillet or saucepan over medium heat. Add the onion and cook 5 minutes until softened.
2. Add the garlic, ginger, curry powder, and salt. Cook 30 seconds until fragrant.
3. Stir in the chickpeas, diced tomatoes, and coconut milk. Bring to a simmer and cook 12 to 15 minutes, stirring occasionally.
4. Stir in the spinach and cook 1 to 2 minutes until wilted.
5. Serve the curry over cooked rice and finish with cilantro and lime wedges.

Why it works:

Coconut milk softens the spice and gives the sauce body, while chickpeas make the meal substantial.

Timing:

Prep 10 minutes, cook 20 minutes, total about 30 minutes.