Light Coconut Chickpea Curry with Spinach and Tomatoes

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

A light and fragrant coconut curry simmered with chickpeas, fresh spinach, and diced tomatoes for a comforting vegan dish. This Indian-inspired curry recipe (vegan, gluten free), ready in about 35 minutes, pairs cooked chickpeas, coconut milk, fresh spinach 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 rice, quinoa, or a quick salad. 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

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 soft and translucent.
2. Step 2: Add 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
3. Step 3: Stir in 2 tbsp curry powder and 1 tsp ground turmeric, cooking for 30 seconds to toast the spices.
4. 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.
5. 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.
6. Step 6: Stir in 3 cups loosely packed fresh spinach and cook for 2-3 minutes until wilted.
7. Step 7: Remove from heat and stir in 1 tbsp fresh lime juice. Garnish with 1/4 cup chopped fresh cilantro before serving.