Coconut-Curry Chickpea Stew
A hearty, spiced stew featuring chickpeas and spinach simmered in creamy coconut milk. This indian-inspired vegetarian (vegan, gluten-free) ready in about 35 minutes pairs (15 oz each) chickpeas, (13.5 oz) coconut milk, curry powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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
- 2 cans (15 oz each) chickpeas
- 1 can (13.5 oz) coconut milk
- 1 tbsp curry powder
- 3 cloves garlic
- 1 tbsp grated ginger
- 3 cups packed spinach
- 1 medium lime
- 1/2 tsp salt
Instructions
- Step 1: Drain and rinse 2 cans chickpeas. In a large pot, combine chickpeas, 1 can coconut milk, 1 tbsp curry powder, 3 minced garlic cloves, and 1 tbsp grated ginger. Bring to a gentle simmer over medium heat.
- Step 2: Simmer uncovered for 15 minutes, stirring occasionally, until flavors meld and sauce slightly thickens.
- Step 3: Stir in 3 cups packed spinach and cook for 2 minutes until wilted. Squeeze juice from 1 lime over stew, add 1/2 tsp salt, and adjust seasoning to taste.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut-Curry Chickpea Stew take to make?
Total time is about 35 minutes (15 min prep + 20 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 Coconut-Curry Chickpea Stew?
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 (15 oz each) chickpeas from drying out.
Can I substitute ingredients in Coconut-Curry Chickpea Stew?
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 Coconut-Curry Chickpea Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Coconut-Curry Chickpea Stew vegan?
Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★☆☆
Okay for a quick meal. I've had better vegetarian dishes though.
