High-Protein Chickpea and Spinach Curry with Coconut Milk
A nutritious vegan curry bursting with protein-rich chickpeas and vibrant spinach simmered in creamy coconut milk and fragrant spices for a comforting, wholesome meal. This indian-inspired vegan (vegan, high protein) ready in about 35 minutes pairs fresh spinach, (13.5 oz), full fat coconut milk, large, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 cans (15 oz each), drained and rinsed canned chickpeas
- 6 cups fresh spinach
- 1 can (13.5 oz), full fat coconut milk
- 1 large, finely chopped onion
- 3, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 2 tbsp curry powder
- 1 tsp turmeric powder
- 1 tsp cumin seeds
- 2 tbsp olive oil
- 1 tsp salt
- 1 cup water
- 1/4 cup, chopped (optional) fresh cilantro
Instructions
- Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1 tsp cumin seeds and cook for 30 seconds until fragrant. Add 1 large finely chopped onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 5-6 minutes until the onion is translucent.
- Step 2: Stir in 2 tbsp curry powder, 1 tsp turmeric powder, and 1 tsp salt. Cook for 1 minute until spices are aromatic.
- Step 3: Add 2 cans (15 oz each) drained chickpeas, 1 cup water, and 1 can (13.5 oz) full-fat coconut milk. Bring to a simmer and cook uncovered for 10 minutes, stirring occasionally until the sauce thickens.
- Step 4: Add 6 cups fresh spinach and cook for 3-4 minutes until the spinach wilts but remains bright green. Remove from heat and garnish with 1/4 cup chopped fresh cilantro if desired. Serve hot with rice or flatbread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does High-Protein Chickpea and Spinach Curry with Coconut Milk take to make?
Total time is about 35 minutes (15 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 High-Protein 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 fresh spinach from drying out.
Can I substitute ingredients in High-Protein 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 High-Protein Chickpea and Spinach Curry with Coconut Milk 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 High-Protein Chickpea and Spinach Curry with Coconut Milk vegan?
Yes — this recipe is tagged vegan, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
