Purple Carrot-Style Chickpea Coconut Curry

Creamy coconut chickpea and spinach curry with golden turmeric rice and crispy shallots.

↓ Jump to Recipe 0 cooked this Pin
Purple Carrot charges ~$10/serving → Make it at home: ~$2/serving

Ingredients

  • 2 cans organic chickpeas, drained
  • 4 cups organic baby spinach
  • 1 can full-fat coconut milk
  • 1 can organic diced tomatoes
  • 1 yellow onion, sliced thin
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp turmeric (divided)
  • 1 tsp garam masala
  • 1 tsp cumin
  • 1 tbsp avocado oil
  • 1 cup basmati rice
  • 1 cup water + 1 cup broth for rice

Clean swaps

How we upgrade the restaurant version with better ingredients.

As an Amazon Associate we earn from qualifying purchases. Some links are affiliate links — if you buy through them we may earn a small commission at no extra cost to you.

Shop the clean pantry

Reorder the shelf-stable staples for this recipe.

What you'll need

Instructions

  1. Cook rice in water + broth + ½ tsp turmeric for golden color.
  2. Thinly slice half the onion; fry in oil over medium until crispy and golden, 8 min. Remove and drain.
  3. Saute remaining onion 4 min. Add garlic, ginger, remaining spices, 1 min. Add tomatoes, 3 min. Add coconut milk and chickpeas.
  4. Simmer 12 min. Fold in spinach until wilted. Serve over turmeric rice, top with the crispy onions.

More from Purple Carrot

Also try

Cooked it?

Tap to add it to the count of cooks who made this.

How did this recipe work for you?