Creamy Coconut Chickpea Curry with Spinach

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant, protein-packed curry featuring creamy coconut milk, aromatic spices, and tender chickpeas, finished with a handful of fresh spinach for a nutritious weeknight meal. This Indian-inspired vegetarian recipe (vegan), ready in about 40 minutes, pairs chickpeas, coconut milk, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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

• 1 can (15 oz), drained and rinsed chickpeas
• 1 can (13.5 oz), full-fat coconut milk
• 1 medium, finely diced onion
• 2, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 2 tsp curry powder
• 1 tsp cumin
• 2 cups fresh spinach
• 1 tbsp coconut oil
• 1 tbsp lime juice
• 1/2 tsp salt

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Instructions

1. Step 1: Heat coconut oil in a large pot over medium heat until shimmering. Add diced onion and sauté for 5 minutes until translucent and starting to caramelize.
2. Step 2: Add minced garlic, grated ginger, curry powder, and cumin, stirring constantly for 1 minute until fragrant and aromatic.
3. Step 3: Stir in drained chickpeas, coconut milk, and salt. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally to prevent sticking.
4. Step 4: Stir in fresh spinach until wilted completely, about 2 minutes. Remove from heat and stir in lime juice.
5. Step 5: Serve hot with basmati rice, garnished with extra lime wedges if desired.