Chickpea and Spinach Curry with Coconut Milk
A flavorful half-sized curry combining chickpeas and fresh spinach in a creamy coconut milk sauce, perfect for a quick vegetarian meal. This indian-inspired vegetarian (vegetarian) ready in about 25 minutes pairs drained and rinsed canned chickpeas, washed and chopped fresh spinach, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, drained and rinsed canned chickpeas
- 2 cups, washed and chopped fresh spinach
- 1/2 cup coconut milk
- 1/2 medium, finely chopped yellow onion
- 2, minced garlic cloves
- 1 tsp, grated ginger
- 1 tbsp vegetable oil
- 1 tbsp curry powder
- 1/2 tsp ground turmeric
- 1/2 tsp salt
- 1/2 cup water
- 2 tbsp, chopped fresh cilantro
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a medium skillet over medium heat. Add 1/2 finely chopped yellow onion, 2 minced garlic cloves, and 1 tsp grated ginger, sautéing for 3 minutes until fragrant and softened.
- Step 2: Stir in 1 tbsp curry powder and 1/2 tsp ground turmeric, cooking for 1 minute until aromatic.
- Step 3: Add 1 cup drained canned chickpeas, 1/2 cup water, and 1/2 cup coconut milk, bringing the mixture to a simmer.
- Step 4: Cook uncovered for 8 minutes until the sauce thickens slightly. Then stir in 2 cups chopped fresh spinach and 1/2 tsp salt, cooking for 2 minutes until spinach wilts.
- Step 5: Remove from heat and garnish with 2 tbsp chopped fresh cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chickpea and Spinach Curry with Coconut Milk take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chickpea and Spinach Curry with Coconut Milk?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut milk from drying out.
Can I substitute ingredients in Chickpea and Spinach Curry with Coconut Milk?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chickpea and Spinach Curry with Coconut Milk for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Chickpea and Spinach Curry with Coconut Milk vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
