Hidden-Spiced Coconut Curry with Chickpeas and Spinach

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

A vibrant coconut curry where fragrant spices and creamy coconut milk envelop tender chickpeas and fresh spinach for a comforting vegetarian meal. This Indian vegan recipe (vegetarian), ready in about 35 minutes, pairs olive oil, yellow onion, finely chopped, and minced garlic for a weeknight-friendly dinner. Each serving lands at about 280 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 "Build a week of meals around this recipe" 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 tbsp olive oil
• 1 medium (1 cup) yellow onion, finely chopped
• 3 cloves minced garlic
• 1 tbsp grated fresh ginger
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp red chili powder
• 1 cup canned diced tomatoes
• 1 can (13.5 oz) canned coconut milk
• 2 cups cooked chickpeas
• 4 cups fresh baby spinach
• 1 tsp salt
• 1 tbsp fresh lime juice
• 2 tbsp chopped fresh cilantro

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1 cup finely chopped yellow onion and sauté for 5 minutes until softened and translucent.
2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
3. Step 3: Add 1 tsp ground turmeric, 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp red chili powder; stir continuously for 1 minute to toast the spices.
4. Step 4: Pour in 1 cup canned diced tomatoes and cook for 5 minutes until the mixture thickens and deepens in color.
5. Step 5: Pour 1 can (13.5 oz) canned coconut milk and add 2 cups cooked chickpeas; bring to a simmer and cook gently for 10 minutes to meld flavors.
6. Step 6: Stir in 4 cups fresh baby spinach and 1 tsp salt; cook for 2-3 minutes until spinach wilts.
7. Step 7: Remove from heat and stir in 1 tbsp fresh lime juice and 2 tbsp chopped fresh cilantro before serving over rice or flatbread.