Golden Turmeric Chickpea Curry

This vibrant golden chickpea curry is the kind of weeknight dinner that feels like a warm hug in a bowl. Earthy turmeric and fragrant spices meld together with creamy coconut milk to create a sauce so good you'll want to scoop up every last drop with warm naan. It comes together in just one pan and one pot, making cleanup as easy as the cooking itself.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 can (13.5 oz) full-fat coconut milk
• 1 can (14.5 oz) diced tomatoes
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 2 tsp ground turmeric
• 1.5 tsp ground cumin
• 1 tsp garam masala
• 2 tbsp olive oil
• 1/2 tsp salt, plus more to taste
• 2 cups fresh baby spinach
• 1/4 cup fresh cilantro, roughly chopped

Directions

1. Heat olive oil in a large skillet or saucepan over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
2. Add the minced garlic and cook for 1 more minute until fragrant, being careful not to let it burn.
3. Stir in the turmeric, cumin, and garam masala, toasting the spices with the onion mixture for about 30 seconds until they bloom and smell fragrant.
4. Pour in the diced tomatoes with their juices and stir to combine, scraping up any bits from the bottom of the pan. Simmer for 3 minutes.
5. Add the drained chickpeas and coconut milk, stir everything together, and bring the curry to a gentle simmer over medium-low heat for 12 to 15 minutes until the sauce thickens slightly.
6. Stir in the baby spinach and cook for 1 to 2 minutes until wilted. Taste and adjust salt as needed.
7. Remove from heat, scatter fresh cilantro on top, and serve hot over basmati rice or with warm naan bread.

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