Anti Inflammatory Golden Coconut Curry Chickpea Chili
This hearty, golden pot of chili is the kind of meal that makes your whole kitchen smell incredible — warm spices, creamy coconut milk, and a base of chickpeas that somehow manages to feel both comforting and genuinely nourishing. The spice lineup here is doing serious heavy lifting: turmeric, ginger, cumin, coriander, and curry powder are all well-regarded for their role in an anti-inflammatory eating pattern, and they come together in a way that tastes bold and complex rather than medicinal. Full-fat coconut milk gives the broth a silky richness, while a handful of baby spinach stirred in at the end adds color, nutrients, and a freshness that keeps the whole dish from feeling too heavy. A squeeze of fresh lime juice right before serving brightens everything up and ties the flavors together beautifully. This recipe makes four generous servings, so it's a great candidate for meal prep — the flavors deepen overnight and it reheats like a dream. Serve it with cilantro and extra lime wedges if you have them, and don't be surprised when everyone asks for seconds.
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Learn more →Ingredients
4 servings
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 ½ tsp ground turmeric
- 1 ½ tsp curry powder
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- 1 can (14.5 oz) diced tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup low-sodium vegetable broth
- 3 cups baby spinach, loosely packed
- 1 tbsp fresh lime juice
- salt and pepper, to taste
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 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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