Handmade Chickpea and Spinach Curry with Coconut Milk

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A creamy, homemade curry blending tender chickpeas and fresh spinach simmered in fragrant spices and coconut milk. This Indian-inspired sushi recipe (vegan, gluten free), ready in about 30 minutes, pairs chickpeas, fresh spinach, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 10 min Cook: 20 min Serves 4 Indian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until translucent and slightly golden.
  2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
  3. Step 3: Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, and 1/4 tsp red chili powder; toast the spices by stirring continuously for 30 seconds.
  4. Step 4: Pour in 1 can (14 oz) coconut milk and 1/2 cup water, stirring to combine; bring to a gentle simmer.
  5. Step 5: Add 2 cups cooked chickpeas and season with salt to taste; simmer uncovered for 10 minutes until the sauce thickens slightly.
  6. Step 6: Add 4 cups fresh spinach and cook for 3 minutes, stirring until the leaves wilt and integrate.
  7. Step 7: Remove from heat and garnish with 1/4 cup chopped fresh cilantro before serving.

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