Coconut-Turmeric Vegan Curry with Chickpeas and Spinach

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

A vibrant and creamy vegan curry featuring turmeric-spiced coconut milk, hearty chickpeas, and fresh spinach for a nourishing meal. This Indian vegan recipe, ready in about 35 minutes, pairs coconut oil, yellow onion, and garlic cloves for a weeknight-friendly dinner. Each serving lands at about 320 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 "Build a week of meals around this recipe" 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 tbsp coconut oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 2 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tbsp curry powder
• 14 oz can diced tomatoes
• 14 oz can full fat coconut milk
• 2 cups cooked chickpeas
• 4 cups packed fresh spinach
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lime juice
• 1/4 cup chopped (optional) fresh cilantro

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Instructions

1. Step 1: Heat 2 tbsp coconut oil in a large saucepan over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until translucent. Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
2. Step 2: Add 2 tsp ground turmeric, 1 tsp ground cumin, 1 tsp ground coriander, and 1 tbsp curry powder to the pan. Cook spices with onion mixture for 2 minutes, stirring constantly to toast.
3. Step 3: Pour in 14 oz diced tomatoes with juices and 14 oz full-fat coconut milk. Stir to combine and bring to a gentle simmer.
4. Step 4: Add 2 cups cooked chickpeas, 1 tsp salt, and 1/2 tsp black pepper. Simmer uncovered for 15 minutes until the sauce thickens slightly.
5. Step 5: Stir in 4 packed cups fresh spinach and cook for 3 minutes until wilted. Remove from heat and mix in 1 tbsp lime juice.
6. Step 6: Serve curry garnished with 1/4 cup chopped fresh cilantro if desired, alongside steamed rice or warm flatbread.