Indian-Inspired Chickpea and Spinach Curry with Coconut Milk

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

A comforting and aromatic curry featuring tender chickpeas and spinach simmered in a fragrant coconut milk sauce with warm spices. This Indian-inspired vegetarian recipe, ready in about 35 minutes, pairs olive oil, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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, finely chopped yellow onion
• 3, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 14 oz (1 can) canned diced tomatoes
• 15 oz (1 can), drained and rinsed canned chickpeas
• 4 cups, roughly chopped fresh spinach
• 1 cup coconut milk
• 1 tsp salt
• 1/4 cup, chopped (for garnish) fresh cilantro

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until translucent and fragrant.
2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger; cook for 1 minute until aromatic.
3. Step 3: Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, and 1 tsp garam masala to the skillet. Cook while stirring for 30 seconds until spices release their fragrance.
4. Step 4: Pour in 14 oz canned diced tomatoes and simmer for 5 minutes until the mixture thickens slightly.
5. Step 5: Add 15 oz drained and rinsed canned chickpeas, 4 cups roughly chopped fresh spinach, and 1 cup coconut milk. Stir well and cook for 8-10 minutes until the spinach wilts and the curry thickens.
6. Step 6: Season with 1 tsp salt, stir to combine, and garnish with 1/4 cup chopped fresh cilantro before serving hot with rice or flatbread.