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Indian-Australian - Lunch, Dinner

Chickpea Coconut Curry

A simple chickpea coconut curry with tomato, spinach, curry paste, and rice.

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Chickpea Coconut Curry

Cost and nutrition

What this recipe costs

Estimates use curated Coles and Woolworths product matches for Sydney, with prices last checked 25 September 2026. Always check live retailer prices before purchase.

A$2.27per serve, makes 4 serves as written
A$9.09cost to make the full recipe
A$2.33Coles per serve
A$2.34Woolworths per serve
34 mintotal time
20g protein701 kcal per serve

Make it

Ingredients and method

Ingredients

  • 520g Chickpeas
  • 310g Rice
  • 300ml Coconut milk
  • 65g Curry paste
  • 120g Baby spinach
  • 2 tomatoes Tomatoes

Method

  1. Prep the ingredients Set out chickpeas, rice, coconut milk, curry paste, spinach and tomato. Wash, trim, and chop spinach and tomato before heating the pan. Drain chickpeas. Measure coconut milk and curry paste.
  2. Start the rice Cook rice according to the packet directions so it is ready when the curry finishes.
  3. Fry the base Heat a large pan over medium heat. Cook tomato for 2-3 minutes, then stir in the curry paste for 30 seconds until fragrant.
  4. Cook the main ingredient Add chickpeas and stir for 2-3 minutes so the legumes are coated in the curry base and heated through.
  5. Simmer the sauce Stir in coconut milk and 1/2 cup water. Simmer for 10-15 minutes until the sauce thickens and everything is cooked through.
  6. Finish with vegetables Add spinach for the last 3-5 minutes so the vegetables soften but still hold their colour.
  7. Serve Spoon the curry over rice, divide into serves, and season to taste.
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