Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups hot cooked rice (or 2 microwave rice pouches)
- 1 (15 oz) can chickpeas, drained and rinsed
- 3/4 cup canned coconut milk
- 2 tsp mild curry powder
- 1 small garlic clove, finely minced
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 2 packed cups baby spinach
- 1 lime (zest and wedges)
- 1/4 cup chopped cilantro
Do This
- 1. Warm rice (microwave pouches for 90 seconds each, or reheat cooked rice until hot).
- 2. In a large microwave-safe bowl, stir together chickpeas, coconut milk, curry powder, garlic, salt, and pepper.
- 3. Microwave on HIGH (100% power) for 3 minutes, uncovered.
- 4. Stir well, then microwave on HIGH for 3 more minutes.
- 5. Stir in spinach; microwave 1 to 2 minutes until wilted.
- 6. Let stand 2 minutes to thicken slightly; taste and adjust salt.
- 7. Serve over rice with lime zest/juice and cilantro on top.
Why You’ll Love This Recipe
- Fast and pantry-friendly: chickpeas + coconut milk + curry powder make a full meal with minimal shopping.
- Microwave magic: you get a creamy, gently simmered curry without a stovetop.
- Mild and widely appealing: warm spices and coconut milk keep it comforting, not fiery.
- Easy to customize: add extra veggies, protein, or heat based on what you like.
Grocery List
- Produce: garlic, baby spinach, lime, cilantro
- Dairy: none
- Pantry: canned chickpeas, canned coconut milk, mild curry powder, kosher salt, black pepper, rice (or microwave rice pouches)
Full Ingredients
For Serving
- 2 cups hot cooked basmati or jasmine rice (or 2 microwave rice pouches, heated per package directions)
For the Microwave Coconut Curry Chickpeas
- 1 (15 oz) can chickpeas, drained and rinsed
- 3/4 cup (180 ml) canned coconut milk (full-fat for the creamiest result)
- 2 tsp mild curry powder
- 1 small clove garlic, finely minced (about 1 tsp)
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 2 packed cups (about 2 oz / 60 g) baby spinach
To Finish (Bright and Fresh)
- 1 lime (use 1/2 tsp zest plus wedges for squeezing)
- 1/4 cup chopped fresh cilantro
Step-by-Step Instructions
Step 1: Get the rice hot and ready
Start by warming your rice so everything is ready at the same time. If you’re using microwave rice pouches, heat each pouch for 90 seconds on HIGH (100% power) (or follow the package exactly). If you’re using leftover cooked rice, reheat until steaming hot, usually 1 to 2 minutes in the microwave, stirring once halfway through.
Step 2: Mix the curry base in a large bowl
Choose a large microwave-safe bowl (at least a 2-quart bowl) to prevent boil-overs. Add the drained chickpeas, coconut milk, curry powder, minced garlic, salt, and pepper. Stir very well so the curry powder dissolves into the coconut milk and coats the chickpeas evenly.
Step 3: Microwave to “simmer” the chickpeas
Microwave the bowl uncovered on HIGH (100% power) for 3 minutes. The mixture should look hot and lightly bubbling around the edges.
Carefully remove the bowl (it will be hot) and stir thoroughly, scraping the bottom to keep the spices from settling.
Step 4: Microwave again to deepen the flavor
Return the bowl to the microwave and cook on HIGH (100% power) for 3 minutes more. Stir again. At this point, the curry will look smoother and slightly thicker, and the chickpeas will be fully heated through.
Step 5: Add spinach and wilt gently
Add the baby spinach right into the hot curry. Stir to help it start wilting.
Microwave on HIGH (100% power) for 1 minute, then stir. If you want it more fully wilted (or your spinach is very full/leafy), microwave for 1 additional minute. The spinach should be bright green and tender, not gray or overcooked.
Step 6: Rest, taste, and balance
Let the curry stand for 2 minutes. This short rest helps the sauce thicken slightly and cools it just enough to taste safely.
Finely zest the lime to get about 1/2 tsp zest. Stir in a pinch of zest (or sprinkle it over the bowls). Taste the curry and add more salt if needed. If you like it brighter, squeeze in a little lime juice (start with 1 tsp and build from there).
Step 7: Build bowls and garnish
Divide the hot rice between two bowls. Spoon the coconut curry chickpeas and spinach over the top. Finish with chopped cilantro and extra lime wedges for squeezing right before eating.
Pro Tips
- Use a big bowl: coconut milk can bubble up quickly in the microwave. A roomy bowl helps prevent overflow.
- Stir between microwave rounds: this is the key to even heating and a smooth, creamy sauce.
- Pick mild curry powder: “curry powder” blends vary a lot. If yours is strong or spicy, start with 1 1/2 tsp and add more after tasting.
- Control thickness: if the sauce seems too thick, stir in 1 to 2 tbsp hot water. If it’s too thin, microwave 30 to 60 seconds more and rest 2 minutes.
- Bright finish matters: lime zest/juice and cilantro make the flavors taste fresh and balanced, especially with coconut milk.
Variations
- Extra veggies: stir in 1/2 cup frozen peas or corn with the spinach (add 1 extra minute of microwave time if needed).
- More protein: add 1 cup shredded rotisserie chicken or 8 oz cubed baked tofu after Step 4, then heat for 1 to 2 minutes before adding spinach.
- Spicier bowl: add 1/8 to 1/4 tsp cayenne pepper or 1 tsp sriracha, or finish with chili crisp.
Storage & Make-Ahead
Store leftover curry (chickpeas + spinach + sauce) in an airtight container in the refrigerator for up to 4 days. Store rice separately if possible, also up to 4 days. Reheat the curry in the microwave in a covered bowl (leave a small vent) for 1 to 2 minutes, stirring halfway through, until hot throughout. If the sauce thickens in the fridge, loosen with 1 to 2 tbsp water before reheating. For best flavor, add fresh cilantro and a squeeze of lime after reheating.
Nutrition (per serving)
Approximate, assuming 2 servings and using full-fat coconut milk and 2 cups cooked rice total: Calories: 640; Protein: 16 g; Carbohydrates: 86 g; Fat: 27 g; Fiber: 13 g; Sodium: 780 mg.
