Dairy-Free Coconut Curry with Chickpeas — Easy Anti-Inflammatory Weeknight Dinner

This curry is a Tuesday night dinner. One pan, pantry staples, 35 minutes start to table — and it's the kind of meal that makes everyone quiet in a good way. It's also fully dairy-free and naturally gluten-free, which means it works for a lot of different households without any special modifications.

Why This Recipe Works

• 35 minutes, one pan. Minimal cleanup, realistic timing. The sauce does most of the work.
• Pantry-heavy. Chickpeas, canned tomatoes, coconut milk — most of this is already in your cabinet.
• Anti-inflammatory ingredients throughout. Turmeric, ginger, and garlic do a lot of heavy lifting here, and they taste good doing it.
• Flexible for picky eaters. The sauce is creamy and mild enough for kids. Add chili on the side for the adults who want heat.
• Gets better the next day. This reheats well for lunch — the flavors deepen overnight.

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, undrained
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons olive oil or coconut oil
• 2 tablespoons red curry paste
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon fine sea salt, plus more to taste
• 2 cups baby spinach, loosely packed
• 1 tablespoon fresh lime juice
• Cooked rice or naan, for serving
• Optional: fresh cilantro and sliced red chili for garnish

Instructions

1. Heat oil in a large, deep skillet or Dutch oven over medium heat. Add onion and cook 5 minutes, stirring occasionally, until softened and translucent.
2. Add garlic and ginger. Cook 60 seconds, stirring constantly — the garlic will catch fast at this temp, so don't walk away.
3. Add curry paste, turmeric, cumin, and coriander. Stir into the onion mixture and cook 1-2 minutes until fragrant and the paste darkens slightly.
4. Pour in the coconut milk and diced tomatoes. Stir to combine and bring to a gentle simmer over medium heat, about 3 minutes.
5. Add chickpeas and salt. Reduce heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally, until the sauce thickens and coats the chickpeas.
6. Stir in baby spinach and cook 1-2 minutes until just wilted.
7. Remove from heat and stir in lime juice. Taste and adjust salt. Serve over rice or with naan. Garnish with cilantro and sliced chili if using.

Tips and Substitutions

• Add a protein: Stir in cubed firm tofu (pressed and pan-fried first) or cooked shredded chicken in the last 5 minutes of simmering. Either works without changing the sauce.
• Swap the greens: Kale works in place of spinach — just add it a couple minutes earlier since it takes longer to wilt. Frozen spinach works too; thaw and squeeze it dry before adding.
• Adjust the heat: Red curry paste varies a lot by brand. Start with 1.5 tablespoons if you're cooking for young kids, taste after simmering, and add more from there. Mae Ploy runs hotter than Thai Kitchen, for reference.
• Use lite coconut milk: The sauce will be thinner and less rich, but it still works. Full-fat gives you that silky texture worth keeping if you can.
• Make it ahead: The curry keeps in the fridge for up to 4 days. The spinach gets a little soft on reheating — totally fine, but if that bothers you, stir in fresh spinach when you reheat it instead.
• Serve it differently: Works over cauliflower rice for a lower-carb gluten-free dinner, or spooned into a bowl with a piece of gluten-free flatbread for something more casual.

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