Gluten-Free Vegan Chickpea and Spinach Curry
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 (vegan, gluten free) ready in about 40 minutes pairs fresh spinach leaves, roughly chopped, (14 oz) coconut milk (full fat), (14 oz) diced tomatoes (canned) 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 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) 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Remove from heat and garnish with 1/4 cup fresh cilantro leaves. Serve hot with steamed rice or gluten-free flatbread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Gluten-Free Vegan Chickpea and Spinach Curry 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 Vegan Chickpea and Spinach Curry?
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 medium yellow onion, diced from drying out.
Can I substitute ingredients in Gluten-Free Vegan Chickpea and Spinach Curry?
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 Vegan Chickpea and Spinach Curry for a different number of people?
The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). 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 Vegan Chickpea and Spinach Curry vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
