Coconut curry with chickpeas and leafy greens

Time: 25 mins

Serves 4-6


  • 4-5 handfuls of leafy green (spinach, kale or Swiss chard)
  • 2-3 garlic cloves, minced
  • 2 tbsp. coconut oil
  • 1 large white or yellow onion
  • 1 can diced tomatoes (15 oz.)
  • 1 can of chickpeas, rinsed (15 oz.)
  • 1 tbsp. garam masala
  • 1 tbsp. turmeric powder
  • 1 tsp. curry powder
  • 1/4 tsp. cumin
  • 1 can full-fat coconut milk (15 oz.)
  • 1 lime


  1. In a deep pot over medium high heat, add the coconut oil.
  2. When pan hot, add in onions and saute until the onion starts to cook down [approx. 5 minutes). Add the tomatoes, season with a dash of sea salt and ground black pepper, and stir. Lower heat to medium and cook down the juices of the tomatoes and onions (approx. 10 minutes).
  3. Add in the chickpeas, garlic, garam masala, curry powder, turmeric, and cumin. Combine well.
  4. Add in the coconut milk. Bring the curry to a boil and then reduce to medium-low and simmer for 10 to 12 more minutes.
  5. Add leafy green, stirring until wilted.
  6. Taste the curry and season with salt and pepper if you desire. Remove the curry from the heat and squeeze lime lightly over the curry, stirring to combine.
  7. Allow to cool slightly and serve over your whole grain of choice.