Anti Inflammatory Coconut Chickpea and Spinach Curry
This hearty, golden curry is the kind of weeknight dinner that feels indulgent but is quietly doing your body a serious favor. Every major ingredient here pulls its weight from an anti-inflammatory standpoint — turmeric, fresh ginger, garlic, and extra virgin olive oil are all heavy hitters, and they come together in a sauce that's deeply aromatic and genuinely crave-worthy. Full-fat coconut milk gives the broth a silky richness, while two cans of chickpeas add satisfying plant-based protein and fiber that keeps you full long after the bowl is empty. The baby spinach gets stirred in at the end in batches, wilting down into the sauce without losing its bright color or nutritional punch. A squeeze of fresh lemon juice right before serving lifts the whole dish and balances the warmth of the spices beautifully. It serves four and comes together in one pot, which means less cleanup and more time actually enjoying dinner. Whether you're eating this way for a specific health goal or just trying to crowd more good stuff onto your plate, this curry makes it genuinely easy.
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Learn more →Ingredients
4 servings
- 2 tbsp extra virgin olive oil
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- 1 can (14 oz) diced tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 5 oz baby spinach
- 1 tsp salt, plus more to taste
- 1 tbsp fresh lemon juice
- ¼ cup fresh cilantro, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a large deep skillet or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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