This curry builds its richness entirely from full-fat coconut milk, simmered down with smoky paprika, cumin, coriander, and a touch of cayenne until the sauce turns thick and deeply spiced. Hearty chickpeas soak up all that flavor while diced tomatoes add brightness and body, and a finishing hit of fresh lime juice and zest keeps the whole pot tasting vibrant instead of heavy. Wilted baby spinach folds in at the end for color and a fresh, tender bite, then it's ladled into bowls with cilantro and extra lime wedges for a finishing punch. It's a one-pot dinner that comes together in under 30 minutes and reheats beautifully for lunch the next day. This is a genuinely solid pick for a dairy free table, no asterisks needed — just deeply spiced, coconutty comfort food.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Heat the coconut 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 5–6 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
