Half-Hour Coconut Curry with Chickpeas and Spinach
A creamy coconut curry simmered with chickpeas and fresh spinach, perfect for a quick and nourishing vegan meal. This Thai-inspired vegan recipe, ready in about 30 minutes, pairs canned chickpeas (drained), coconut milk, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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) canned chickpeas (drained)
- 1 cup coconut milk
- 4 cups fresh spinach
- 1 medium onion
- 3 cloves garlic cloves
- 1 tbsp grated ginger root
- 2 tbsp red curry paste
- 1 tbsp vegetable oil
- 1 tsp salt
- 1/2 cup water
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Finely dice 1 medium onion. Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add diced onion and sauté for 4 minutes until translucent.
- Step 2: Mince 3 garlic cloves and grate 1 tbsp fresh ginger. Stir both into the skillet along with 2 tbsp red curry paste, cooking for 2 minutes until fragrant.
- Step 3: Add 1 can (15 oz) drained chickpeas, 1 cup coconut milk, and 1/2 cup water to the skillet. Stir and bring to a simmer, cooking for 10 minutes to thicken the sauce.
- Step 4: Add 4 cups fresh spinach and 1 tsp salt, stirring until spinach wilts, about 2 minutes. Serve warm over rice or with flatbread.
Frequently asked questions
How long does Half-Hour Coconut Curry with Chickpeas and Spinach 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-Hour Coconut Curry with Chickpeas and Spinach?
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 canned chickpeas (drained) from drying out.
Can I substitute ingredients in Half-Hour Coconut Curry with Chickpeas and Spinach?
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-Hour Coconut Curry with Chickpeas and Spinach for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Hour Coconut Curry with Chickpeas and Spinach vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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