Gluten-Free Chickpea and Spinach Curry with Coconut Milk

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A nourishing, dairy-free curry simmered with chickpeas, fresh spinach, and creamy coconut milk, infused with Indian spices. This indian-inspired gluten free (vegetarian, gluten-free) ready in about 40 minutes pairs fresh, roughly chopped spinach, coconut oil, medium, finely diced yellow onion 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 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.

Prep: 15 min Cook: 25 min Serves 4 Indian cuisine 350 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Gluten-Free 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 Gluten-Free 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 coconut oil from drying out.

Can I substitute ingredients in Gluten-Free 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 Gluten-Free 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 Gluten-Free Chickpea and Spinach Curry with Coconut Milk vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free, dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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