Chickpeas, juicy summer tomatoes, and creamy coconut milk come together in this cozy one-pan curry that’s as nourishing as it is comforting. With tender spinach, warm spices, and a bright finish of lime and cilantro, these chickpeas turn a simple weeknight dinner into something you’ll want to make again and again.

A light yet comforting coconut curry filled with juicy summer tomatoes, hearty chickpeas, tender spinach, and fragrant spices. Finished with fresh cilantro and a squeeze of lime, this vibrant one-pan meal is rich in plant-based protein, fiber, and colorful seasonal ingredients.

Prep & Nutrition Info

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Diet: Plant-Based, Gluten-Free, Dairy-Free

Ingredients

For the Curry

• 2 tbsp extra virgin olive oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tsp ground turmeric
• 1 tsp ground cumin
• ½ tsp ground coriander
• ¼ tsp chili flakes (optional)
• 4 cups ripe cherry tomatoes, halved
• 1 (14 oz / 400 ml) can full-fat coconut milk
• 1 (15 oz / 425 g) can chickpeas, drained and rinsed
• 3 cups baby spinach
• Juice of ½ lime
• ½ tsp sea salt, plus more to taste
• Freshly cracked black pepper

Optional Garnish

• Fresh cilantro leaves
• Lime wedges
• Cooked brown rice or jasmine rice
• Toasted cashews
• Extra chili flakes

Instructions

1. Heat the olive oil in a large skillet or Dutch oven over medium heat.
2. Add the onion and cook for 4–5 minutes until softened.
3. Stir in the garlic and ginger, cooking for 30 seconds until fragrant.
4. Add the turmeric, cumin, coriander, and chili flakes if using, stirring for another minute to toast the spices.
5. Add the cherry tomatoes and cook for 6–8 minutes, stirring occasionally, until they begin to soften and release their juices.
6. Pour in the coconut milk and stir until well combined.
7. Add the chickpeas, sea salt, and black pepper, then simmer gently for 10–12 minutes until the curry has slightly thickened.
8. Fold in the baby spinach and cook for 1–2 minutes until just wilted.
9. Remove from the heat and stir in the fresh lime juice.
10. Serve warm, garnished with fresh cilantro, toasted cashews, extra chili flakes, and lime wedges if desired. Enjoy on its own or over cooked brown rice or jasmine rice.

Why This Recipe Works

Sweet summer tomatoes create a naturally fresh and vibrant base for this curry, while coconut milk adds richness without overpowering the vegetables. Chickpeas provide satisfying plant-based protein and fiber, and spinach contributes iron, folate, and additional nutrients. Warm spices such as turmeric, cumin, and coriander bring depth and aromatic flavor, while fresh lime and cilantro brighten every bite.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat, adding a splash of water or coconut milk if needed to loosen the sauce. The flavors continue to develop overnight, making leftovers especially delicious the next day.