Coconut Chickpea Curry

Our warm and aromatic Coconut Chickpea Curry uses Divina Curried Chickpea Salad to save time and labor in the kitchen. The bean soaking, cooking, and seasoning is already done, and the marinade functions as the spice for the entire dish, so you can focus on everything else. This filling main is vegan served as written, but it would be great customized with additional proteins like shrimp or chicken.

  • 1 lb red potatoes, diced into 3/4 inch chunks
  • 5 oz baby spinach
  • 2 cups Divina Curried Chickpea Salad, with marinade
  • 15 oz can coconut milk
  • 15 oz can diced tomatoes, with juice
  • salt and pepper, to taste
  • cooked basmati rice, for serving
  • cilantro, chopped, for garnish
  1. Boil potatoes in salted water until tender, about 10 minutes. Drain and set aside.
  2. In a four-quart pot, add chickpea salad, coconut milk, tomatoes, and cooked potatoes. Simmer on medium-low for about 15 minutes.
  3. Stir in the spinach in batches until wilted, about 5-10 minutes.
  4. Taste for salt and pepper and serve over basmati rice. Garnish with cilantro.