Gluten-Free Vegan Chickpea Curry with Spinach

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

A hearty, warming chickpea curry simmered in a fragrant tomato and coconut sauce, enriched with fresh spinach for a nutritious vegan meal. This Indian-inspired vegan recipe (gluten free), ready in about 40 minutes, pairs canned chickpeas, coconut milk, diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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
• 1 can (14 oz) full fat coconut milk
• 1 can (14 oz) diced tomatoes
• 1 medium, finely chopped onion
• 4, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 4 cups, packed spinach leaves
• 2 tbsp olive oil
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp cumin seeds
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup water

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat until shimmering. Add 1 tsp cumin seeds and cook for 1 minute until aromatic and lightly toasted.
2. Step 2: Add 1 medium finely chopped onion, 4 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 5 minutes until onion is translucent and fragrant.
3. Step 3: Stir in 2 tbsp curry powder, 1 tsp ground turmeric, 1 1/2 tsp salt, and 1/2 tsp black pepper. Cook spices for 1 minute until they release their aroma.
4. Step 4: Add 1 can (14 oz) diced tomatoes and 1/2 cup water. Simmer for 5 minutes, stirring occasionally, until sauce thickens slightly.
5. Step 5: Stir in 2 cans (15 oz each) drained chickpeas and 1 can (14 oz) full-fat coconut milk. Bring to a gentle simmer and cook uncovered for 10 minutes, allowing flavors to meld.
6. Step 6: Fold in 4 cups packed fresh spinach leaves and cook for 2-3 minutes until the spinach wilts but remains vibrant.
7. Step 7: Taste and adjust seasoning if needed. Serve hot with rice or gluten-free flatbread.