Earnest Chickpea and Spinach Curry with Coconut Milk
A heartfelt Indian-inspired curry where tender chickpeas simmer in spiced coconut milk with fresh spinach for a comforting vegetarian dish. This indian-inspired vegetarian (vegetarian) ready in about 40 minutes pairs (14 oz), full fat coconut milk, olive oil, medium, finely chopped yellow onion 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 cans (15 oz each), drained and rinsed canned chickpeas
- 1 can (14 oz), full fat coconut milk
- 2 tbsp olive oil
- 1 medium, finely chopped yellow onion
- 3, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1/4 tsp, optional cayenne pepper
- 5 cups, washed and roughly chopped fresh spinach
- 1 tsp salt
- 2 tbsp fresh lemon juice
- 1/4 cup, chopped fresh cilantro leaves
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5-6 minutes until softened and golden.
- Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
- Step 3: Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, 1 tsp garam masala, and 1/4 tsp cayenne pepper if using. Cook spices for 2 minutes, stirring constantly to prevent burning.
- Step 4: Pour in 1 can (14 oz) full-fat coconut milk and bring to a simmer.
- Step 5: Add 2 cans (15 oz each) drained chickpeas and 1 tsp salt. Simmer uncovered for 10 minutes until the sauce thickens slightly.
- Step 6: Stir in 5 cups roughly chopped fresh spinach and cook for 3-4 minutes until wilted.
- Step 7: Remove from heat and stir in 2 tbsp fresh lemon juice and 1/4 cup chopped fresh cilantro leaves. Serve warm with rice or flatbread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Earnest Chickpea and Spinach Curry with Coconut Milk take to make?
Total time is about 40 minutes (15 min prep + 25 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 Earnest 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 olive oil from drying out.
Can I substitute ingredients in Earnest 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 Earnest Chickpea and Spinach Curry with Coconut Milk 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 Earnest 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.
