Gluten-Free Vegan Chickpea and Spinach Curry

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

A vibrant, hearty chickpea and spinach curry simmered in a fragrant tomato and coconut milk sauce, perfect for a nourishing vegan meal. This Indian-inspired vegan recipe (gluten free), ready in about 40 minutes, pairs canned chickpeas, drained and rinsed, fresh spinach leaves, roughly chopped, coconut milk (full fat) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 5, 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) canned chickpeas, drained and rinsed
• 6 cups fresh spinach leaves, roughly chopped
• 1 can (14 oz) coconut milk (full fat)
• 1 can (14 oz) diced tomatoes (canned)
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 1 1/2 tsp ground cumin
• 2 tsp garam masala
• 1/4 tsp cayenne pepper
• 2 tbsp olive oil
• 1 1/2 tsp salt
• 1/4 cup fresh cilantro for garnish
• 1/2 cup water

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until soft and translucent. Add 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
2. Step 2: Stir in 1 tsp ground turmeric, 1 1/2 tsp ground cumin, 2 tsp garam masala, and 1/4 tsp cayenne pepper. Cook spices with onion mixture for 1 minute to release their aroma.
3. Step 3: Add 2 cans (15 oz each) drained chickpeas, 1 can (14 oz) diced tomatoes, 1 can (14 oz) full-fat coconut milk, 1 1/2 tsp salt, and 1/2 cup water. Stir to combine and bring to a gentle simmer.
4. Step 4: Simmer the curry uncovered for 15 minutes until sauce thickens slightly. Add 6 cups roughly chopped fresh spinach leaves and cook for 3-4 minutes until wilted and tender.
5. Step 5: Remove from heat and garnish with 1/4 cup fresh cilantro leaves. Serve hot with steamed rice or gluten-free flatbread.