Easy Chickpea, Coconut Milk and Spinach Curry

Prep time: 5 minutes

Cook time (not including chickpeas): 30 minutes

For chickpeas: Soak overnight + cook for two hours.

Makes: 3 - 4 servings.

Total cost from The Good Life Refill: £4.57

Approx total cost: £8.00 or £2.00/per serving.


  • 1 red onion

  • 3 garlic cloves

  • 1 inch fresh ginger

  • 4 large tomatoes

  • 1 tbsp curry powder, medium

  • 1/2 tsp garam masala

  • 1/2 tsp ground ginger

  • 1/2 tsp ground cumin

  • 1/4 tsp turmeric

  • 1/2 tsp salt

  • Pinch of hot chilli powder

  • 1 tin (400ml) full fat coconut milk

  • 200ml water

  • 800g cooked chickpeas, drained

  • 3 handfuls spinach

  • 300g Basmati Rice


  1. Heat a tbsp of oil in a large frying pan on medium heat.

  2. Finely chop the onion and add to the pan. Fry for a few minutes before adding minced garlic and grated ginger.

  3. Fry for a minute until fragrant and the onion is soft. Chop the tomatoes into halves and add them to the pan.

  4. Add the spices, salt and a drizzle of oil. Stir and cook for a minute until fragrant and it resembles a paste.

  5. Now add the coconut milk and water (fill the empty tin halfway for 200ml). Stir and leave to simmer for 10 minutes.

  6. Bring some water to boil with a pinch of salt and add the rice. Leave to simmer.

  7. After 10 minutes, add the pre-cooked chickpeas. Leave for a further 20 minutes.

  8. Take the curry off the heat and add the spinach (roughly chopped). Place a lid over the pan so that the spinach wilts into the curry.

  9. The rice should be cooked. Drain any excess water and serve.

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