Gluten-Free Chickpea and Spinach Curry with Coconut Milk

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

A nourishing, dairy-free curry simmered with chickpeas, fresh spinach, and creamy coconut milk, infused with Indian spices. This Indian-inspired gluten-free recipe (vegetarian), ready in about 40 minutes, pairs canned chickpeas, spinach, coconut oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 2 cans (15 oz each), drained and rinsed canned chickpeas
• 6 cups fresh, roughly chopped spinach
• 2 tbsp coconut oil
• 1 medium, finely diced yellow onion
• 4 minced garlic cloves
• 1 tbsp grated fresh ginger
• 1 tsp ground turmeric
• 1 1/2 tsp ground coriander
• 1 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 can (14 oz) canned diced tomatoes
• 1 can (14 oz) full-fat coconut milk
• 1/2 cup vegetable broth
• 1 tsp garam masala
• 1 1/2 tsp salt
• 1/4 cup chopped, for garnish fresh cilantro
• for serving lime wedges

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Instructions

1. Step 1: Heat 2 tbsp coconut oil in a large saucepan over medium heat until melted and shimmering. Add 1 medium finely diced yellow onion and sauté for 6-7 minutes until softened and golden.
2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger; cook for 1 minute until fragrant.
3. Step 3: Add 1 tsp ground turmeric, 1 1/2 tsp ground coriander, 1 tsp ground cumin, and 1/4 tsp cayenne pepper; toast spices for 30 seconds.
4. Step 4: Pour in 1 can (14 oz) diced tomatoes, 1 can (14 oz) full-fat coconut milk, and 1/2 cup vegetable broth; stir to combine and bring to a gentle simmer.
5. Step 5: Add 2 cans (15 oz each) drained chickpeas and 6 cups roughly chopped fresh spinach; cook uncovered for 10 minutes until spinach wilts and flavors meld.
6. Step 6: Stir in 1 tsp garam masala and 1 1/2 tsp salt; simmer for another 2 minutes.
7. Step 7: Garnish with 1/4 cup chopped fresh cilantro and serve with lime wedges for squeezing over.