Low Heat Coconut Curry with Chickpeas and Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A gentle simmered coconut curry featuring chickpeas and fresh spinach, perfect for a nourishing, low-spice vegetarian meal. This indian-inspired vegan (vegetarian) ready in about 40 minutes pairs coconut 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.

★ 4.5 (8 ratings) Prep: 15 min Cook: 25 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp coconut oil in a large saucepan over low heat. Add 1 medium finely chopped yellow onion and sauté gently for 8 minutes until soft but not browned.
  2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
  3. Step 3: Add 2 tbsp curry powder and 1 tsp ground turmeric, stirring continuously for 30 seconds to toast the spices.
  4. Step 4: Pour in 1 cup canned diced tomatoes and 13.5 oz canned coconut milk, stirring to combine. Bring the mixture to a gentle simmer over low heat.
  5. Step 5: Add 2 cups drained and rinsed canned chickpeas, 1 tsp salt, and 1/2 tsp black pepper. Cover and simmer on low for 15 minutes to let flavors meld.
  6. Step 6: Stir in 4 cups roughly chopped fresh spinach and cook for an additional 3 minutes until wilted but still bright green.
  7. Step 7: Remove from heat and garnish with 1/4 cup chopped fresh cilantro before serving with steamed rice or flatbread.

Frequently asked questions

How long does Low Heat Coconut Curry with Chickpeas and Spinach 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 Low Heat Coconut Curry with Chickpeas and Spinach?

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 coconut oil from drying out.

Can I substitute ingredients in Low Heat Coconut Curry with Chickpeas and Spinach?

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 Low Heat Coconut Curry with Chickpeas and Spinach 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 Low Heat Coconut Curry with Chickpeas and Spinach 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.

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