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-inspired vegan recipe (vegetarian), ready in about 35 minutes, pairs olive oil, yellow onion, finely chopped, minced garlic 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 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

• 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.