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-inspired vegan recipe, ready in about 35 minutes, pairs coconut oil, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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 tbsp coconut oil
• 1 medium, diced yellow onion
• 4 cloves, minced garlic cloves
• 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.