Half-Half Chickpea and Spinach Curry with Coconut Milk
A creamy vegetarian curry combining half portions of chickpeas and fresh spinach simmered in fragrant coconut milk and spices for a wholesome meal. This indian-inspired curry (vegetarian, gluten free) ready in about 30 minutes pairs cooked chickpeas, fresh spinach, roughly chopped, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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 cup cooked chickpeas
- 1 cup fresh spinach, roughly chopped
- 1/2 cup coconut milk
- 1/2 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 tsp ginger, minced
- 1/4 cup tomato puree
- 2 tbsp vegetable oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- 3/4 tsp salt
- 1/4 cup water
- 2 tbsp fresh cilantro, chopped
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a medium saucepan over medium heat. Add 1/2 finely chopped onion and sauté for 5 minutes until translucent and soft.
- Step 2: Add 2 minced garlic cloves and 1 tsp minced ginger; cook for 1 minute until fragrant.
- Step 3: Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, and 1/2 tsp garam masala. Toast spices for 30 seconds until aromatic.
- Step 4: Add 1/4 cup tomato puree and cook for 3 minutes, stirring occasionally until the mixture thickens slightly.
- Step 5: Pour in 1 cup cooked chickpeas, 1 cup chopped fresh spinach, 1/2 cup coconut milk, 1/4 cup water, and 3/4 tsp salt. Stir well and bring to a gentle simmer.
- Step 6: Cover and cook for 8-10 minutes until the spinach is wilted and the curry is creamy and slightly thickened.
- Step 7: Remove from heat and garnish with 2 tbsp chopped fresh cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Half Chickpea and Spinach Curry with Coconut Milk take to make?
Total time is about 30 minutes (10 min prep + 20 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 Half-Half 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 cooked chickpeas from drying out.
Can I substitute ingredients in Half-Half 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 Half-Half Chickpea and Spinach Curry with Coconut Milk for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Half-Half Chickpea and Spinach Curry with Coconut Milk vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
