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Quick Chickpea Curry Masala

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Planted and Picked


  • 2 tsp coconut oil
  • 1 cup onion, diced
  • 2 cloves garlic, minced
  • 1 tsp sea salt
  • 1 tsp ginger, grated
  • 1 1/2 tbsp curry masala
  • 1 tbsp garam masala
  • 1 cup tomatoes, diced
  • 2 cups chickpeas
  • 1 cup unsweetened coconut yogurt
  • 1 cup coconut milk
  • 1 cup frozen or fresh peas
  • 1 cup chopped spinach


  • Prep all the ingredients. Heat coconut oil in Dutch oven or deep frying pan. Add onion, garlic, ginger and salt and sauté for about 5 minutes or until translucent, stirring a few times.
  • Add curry masala and garam masala. Stir for about a minute. Add tomatoes and stir for another minute.
  • Add chickpeas, yogurt and coconut milk and stir until smooth. Bring curry to a boil and then turn back the heat to a low simmer.
  • Continue to cook for about 10 minutes, stirring occasionally.
  • Add peas and spinach. Cook for another 5 minutes.
  • Serve over rice or quinoa. Enjoy!