Anti Inflammatory Golden Coconut Curry Chickpea Dal with Spinach
This deeply spiced, golden dal is the kind of one-pot meal that makes your whole kitchen smell incredible and your body genuinely thank you for it. Turmeric, ginger, and black pepper are the backbone of the spice blend here — a trio that shows up repeatedly in research on foods that support a low-inflammation lifestyle — and they're all working together in every single bite. Full-fat coconut milk gives the broth a rich, velvety body, while the chickpeas simmer long enough to soak up all that cumin, coriander, and curry warmth until they're impossibly tender. A few big handfuls of baby spinach get stirred in at the end, wilting into the sauce and adding a pop of deep green without any extra effort. A squeeze of fresh lemon juice right before serving brightens everything up and keeps the flavors from feeling heavy. Serve it over brown rice or quinoa and you've got a complete, satisfying dinner for four that genuinely doesn't feel like it's trying to be "healthy" — it just tastes that good.
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 ½ tsp ground turmeric
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp curry powder
- ½ tsp black pepper
- 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 vegetable broth
- 1 tsp salt, plus more to taste
- 5 oz baby spinach
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- cooked brown rice or quinoa, for serving (optional)
Instructions
- 1
Heat the coconut 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 6–7 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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