Light Coconut Chickpea Curry with Spinach and Tomatoes
A light and fragrant coconut curry simmered with chickpeas, fresh spinach, and diced tomatoes for a comforting vegan dish. This indian-inspired curry (vegan, gluten free) ready in about 35 minutes pairs (13.5 oz) full fat coconut milk, loosely packed fresh spinach, (14.5 oz), undrained diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 1/3 cans), drained and rinsed cooked chickpeas
- 1 can (13.5 oz) full fat coconut milk
- 3 cups, loosely packed fresh spinach
- 1 can (14.5 oz), undrained diced tomatoes
- 1 medium, finely chopped yellow onion
- 4, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 2 tbsp olive oil
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped, for garnish fresh cilantro
- 1 tbsp fresh lime juice
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 soft and translucent.
- Step 2: Add 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
- Step 3: Stir in 2 tbsp curry powder and 1 tsp ground turmeric, cooking for 30 seconds to toast the spices.
- Step 4: Pour in 1 can (14.5 oz) undrained diced tomatoes and 1 can (13.5 oz) full-fat coconut milk, stirring to combine.
- Step 5: Add 2 cups drained and rinsed cooked chickpeas, 1 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a simmer and cook uncovered for 12 minutes until the sauce thickens slightly.
- Step 6: Stir in 3 cups loosely packed fresh spinach and cook for 2-3 minutes until wilted.
- Step 7: Remove from heat and stir in 1 tbsp fresh lime juice. Garnish with 1/4 cup chopped fresh cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Light Coconut Chickpea Curry with Spinach and Tomatoes 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 Light Coconut Chickpea Curry with Spinach and Tomatoes?
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 loosely packed fresh spinach from drying out.
Can I substitute ingredients in Light Coconut Chickpea Curry with Spinach and Tomatoes?
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 Light Coconut Chickpea Curry with Spinach and Tomatoes 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 Light Coconut Chickpea Curry with Spinach and Tomatoes vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
