Golden Chickpea and Spinach Curry
A rich, spiced curry with tender chickpeas, sautéed spinach, and a velvety coconut milk base, perfect for vegetarians. This Indian recipe (vegetarian), ready in about 35 minutes, pairs chickpeas, spinach, coconut milk 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 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
- 1 can (15 oz) drained and rinsed chickpeas
- 2 cups fresh spinach
- 1 can (13.5 oz) coconut milk
- 1 medium diced onion
- 2 cloves minced garlic
- 1 tbsp grated ginger
- 2 tbsp curry powder
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 1 tbsp oil in a large pot over medium heat. Add 1 medium diced onion and sauté for 3-4 minutes until translucent.
- Step 2: Add 2 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant. Stir in 2 tbsp curry powder and cook for 30 seconds.
- Step 3: Add 1 can (15 oz) drained chickpeas and 1/4 cup water, stirring to combine. Cook for 5 minutes until chickpeas are heated through.
- Step 4: Pour in 1 can (13.5 oz) coconut milk, bring to a simmer, and cook for 10 minutes until sauce thickens.
- Step 5: Add 2 cups fresh spinach and cook for 2-3 minutes until wilted. Season with salt and pepper, then serve with rice or naan.
