Indian-Spiced Chickpea and Spinach Curry with Coconut Milk
A hearty vegetarian curry featuring chickpeas and spinach simmered in a fragrant blend of Indian spices and creamy coconut milk. This indian-inspired vegetarian (vegetarian) ready in about 40 minutes pairs roughly chopped fresh spinach, full-fat coconut milk, medium, 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 cups (about 1 can, drained and rinsed) cooked chickpeas
- 4 cups, roughly chopped fresh spinach
- 1 cup full-fat coconut milk
- 1 medium, finely chopped onion
- 1 large, diced tomato
- 2 tbsp vegetable oil
- 3, minced garlic cloves
- 1 tbsp fresh grated ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1/4 tsp red chili powder
- 1 1/2 tsp salt
- 1/2 cup water
- 1/4 cup chopped, for garnish fresh cilantro
- 1 tbsp lemon juice
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat until shimmering. Add 1 finely chopped onion and sauté for 5-6 minutes until golden and soft.
- Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
- Step 3: Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, 1 tsp garam masala, and 1/4 tsp red chili powder. Cook spices with onion mixture for 1-2 minutes, stirring constantly to avoid burning.
- Step 4: Add 1 large diced tomato and 1 1/2 tsp salt, cooking for 5 minutes until tomatoes break down and form a thick sauce.
- Step 5: Stir in 2 cups cooked chickpeas and 1/2 cup water, bringing to a simmer. Cook for 8 minutes, stirring occasionally.
- Step 6: Add 4 cups chopped fresh spinach and 1 cup full-fat coconut milk, stirring until spinach wilts and the curry thickens slightly, about 3-4 minutes.
- Step 7: Finish with 1 tbsp lemon juice and garnish with 1/4 cup chopped fresh cilantro before serving with steamed basmati rice or naan.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Indian-Spiced Chickpea and Spinach Curry with Coconut Milk take to make?
Total time is about 40 minutes (15 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-Spiced 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 roughly chopped fresh spinach from drying out.
Can I substitute ingredients in Indian-Spiced 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-Spiced 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-Spiced 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.
