This recipe combines the creamy richness of coconut milk with the warm, comforting spices of curry powder, creating a dish that’s as nourishing as it is flavorful. The addition of sun-dried tomatoes and Parmesan adds a Mediterranean twist, enhancing the depth of the dish with savory, umami notes. Inspired by Indian curries, this fusion recipe bridges diverse culinary traditions, making it perfect for anyone seeking a hearty, plant-based meal.
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Ingredients
- 265g chickpeas (cooked or canned)
- 400ml coconut milk
- 2 tbsp olive oil
- 1 tbsp butter
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 100g cherry tomatoes, halved
- Handful of baby spinach
- 1 tbsp sun-dried tomatoes, finely chopped
- 1 tbsp tomato paste
- 1 tsp salt (adjust to taste)
- 1 tsp curry powder
- 1/2 tsp paprika powder
- A pinch of dried basil
- Parmesan (for garnish)
- Crusty bread (for serving)
Instructions
Preparation
- Chop the onion, mince the garlic, halve the cherry tomatoes, and finely chop the sun-dried tomatoes.
- Rinse and drain chickpeas if using canned ones.
Sauté the Aromatics
- Heat olive oil and butter in a large skillet over medium heat.
- Add the onion and sauté until translucent, about 3–4 minutes.
- Stir in the garlic and cook for 1 minute until fragrant.
Build the Base
- Add the cherry tomatoes and sun-dried tomatoes to the skillet.
- Stir in the tomato paste, curry powder, paprika, and salt. Cook for 2–3 minutes until the tomatoes soften.
Simmer the Curry
- Pour in the coconut milk and stir well to combine.
- Bring to a gentle simmer and let it cook for 8–10 minutes, allowing the flavors to meld.
Add the Chickpeas and Spinach
- Add the chickpeas and baby spinach to the skillet.
- Simmer for another 5 minutes until the spinach wilts and the chickpeas are heated through.
Finish with Basil and Parmesan
- Stir in a pinch of dried basil.
- Serve hot, garnished with freshly grated Parmesan. Pair with crusty bread for dipping.
Notes
- Protein Boost: Add grilled chicken or shrimp for a non-vegetarian version.
- Spice Level: Add chili flakes or fresh green chilies for more heat.
- Vegan Parmesan: Use nutritional yeast or a plant-based Parmesan substitute.
- Make It Gluten-Free: Serve with rice instead of bread.
Nutritional Information (Per Serving)
Calories: ~450 kcal
Protein: 12g
Fat: 25g
Carbohydrates: 40g
Fiber: 9g
Sugar: 5g
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