Indian-Inspired Chickpea and Spinach Curry with Coconut Milk
A comforting and aromatic curry featuring tender chickpeas and spinach simmered in a fragrant coconut milk sauce with warm spices. This indian-inspired vegetarian (vegetarian) ready in about 35 minutes pairs olive oil, medium, finely chopped yellow onion, minced 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
Instructions
- 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.
- Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger; cook for 1 minute until aromatic.
- 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.
- Step 4: Pour in 14 oz canned diced tomatoes and simmer for 5 minutes until the mixture thickens slightly.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Indian-Inspired Chickpea and Spinach Curry with Coconut Milk take to make?
Total time is about 35 minutes (10 min prep + 25 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 Indian-Inspired 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 olive oil from drying out.
Can I substitute ingredients in Indian-Inspired 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 Indian-Inspired 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 Indian-Inspired Chickpea and Spinach Curry with Coconut Milk vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
