Gluten-Free Chickpea and Spinach Curry

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A vibrant and nourishing curry made with tender chickpeas and fresh spinach, simmered in a fragrant coconut-tomato sauce. This Indian-inspired gluten-free recipe (vegetarian, dairy-free), ready in about 30 minutes, pairs canned chickpeas, fresh spinach, coconut milk 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 rice, quinoa, or a quick salad. 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 canned chickpeas
• 4 cups, roughly chopped fresh spinach
• 1 cup full-fat coconut milk
• 1 cup diced tomatoes
• 1 medium, finely chopped onion
• 3 minced garlic cloves
• 1 tbsp grated fresh ginger
• 2 tbsp olive oil
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric powder
• 1/4 tsp (optional) red chili flakes
• 1 tsp salt
• 1/2 cup water
• 1/4 cup chopped for garnish fresh cilantro
• 1 tbsp lemon juice

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 finely chopped onion and sauté for 5 minutes until translucent and slightly golden.
2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
3. Step 3: Add 2 tbsp curry powder, 1 tsp ground cumin, 1/2 tsp turmeric powder, and 1/4 tsp red chili flakes (if using). Cook spices for 1 minute while stirring to release aroma.
4. Step 4: Pour in 1 cup diced tomatoes and 1 cup full-fat coconut milk, stirring to combine, then add 1/2 cup water. Bring the mixture to a gentle simmer.
5. Step 5: Add 1 can (15 oz) drained chickpeas and 4 cups roughly chopped fresh spinach. Stir well, cover, and simmer for 10 minutes until spinach is wilted and chickpeas are heated through.
6. Step 6: Season with 1 tsp salt and 1 tbsp lemon juice, stir, then remove from heat. Garnish with 1/4 cup chopped fresh cilantro before serving over rice or gluten-free flatbread.