The Millennial Chef

Coconut Chickpea Curry


*5 vine tomatoes, cut in half

*1 teaspoon of garlic powder

*Extra virgin olive oil

*you can use one 28 oz can of crushed tomatoes instead of the above, and if you do, disregard the cup of crushed tomatoes listed below

Coconut oil (or vegetable/canola)

1 large shallot, chopped

2 cloves of garlic

*1 tablespoon of ginger

*1 tablespoon of garam masala

*1 tablespoon of turmeric

*1 tablespoon of cumin

*1 tablespoon of paprika

*1 teaspoon of coriander

*1 teaspoon of chili powder

*1/2 teaspoon of cloves

*1/2 teaspoon of nutmeg

*1/2 teaspoon of cayenne

*disclaimer for the above spices, you can buy pre-made curry powder and skip this step

3 cups of fresh spinach

2 15 oz cans of rinsed chick peas

1 cup of crushed tomatoes (don't add if you are using canned tomatoes)

1 15 oz can of unsweetened coconut milk or unsweetened coconut cream

2-3 limes

Fresh parsley

Salt and pepper, to taste

Serving size- 4

Cook time- 15-20 minutes


  1. Preheat your oven to 450 or set to high on broil. Add the tomatoes to a sheet pan and drizzle with olive oil plus 1 teaspoon of salt, pepper, garlic powder and ground ginger. Bake for 10-15 minutes or broil for 5-7 minutes. You want to get the tomatoes caramelized and charred. Once they've cooked, roughly chop and set aside. Save the brown bits on the sheet pan for later.
  2. While the tomatoes are roasting, add 1 tablespoon of coconut oil to a saute pan. Bring the heat up to medium to low heat and add the shallot. Then, grate the ginger and garlic directly into the pan. Cook for a few minutes and then add all of those lovely spices, plus a teaspoon of salt and pepper. Remember, if you do not feel like doing this part, or you don't have all of the spices, use pre-made curry powder (about 2 teaspoons or so of curry powder) and call it a day! Continue cooking the spices with the shallot mixture for 3-5 more minutes. If the pan seems dry, add a little more coconut oil. Next, add in the fresh spinach, plus a pinch more salt and pepper, and cook this down for a minute or so.
  3. Once the spices have toasted with the shallot/spinach mixture, add in the chick peas, roasted tomatoes (if you aren't doing this, you'd add in 1 28 oz can of crushed tomatoes now), plus the brown bits from the sheet pan. Cook together for a few minutes and then add the coconut milk, the zest and juice of 2 limes (I LOVE citrus so I always go a little overboard, so if you like a more mellow citrus flavor, only use 1 lime), plus a couple tablespoons of fresh parsley. Bring it up to a boil, then down to a simmer and cook for 5-10 minutes. Taste for seasonings here.
  4. Serve this alongside a big bowl of cauliflower rice, lime wedge, and more fresh parsley and enjoy a guilt free dinner!

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