Low-Heat Simmered Chickpea Curry with Coconut and Spinach
A gentle, slow-simmered chickpea curry enriched with creamy coconut milk and fresh spinach, perfect for a comforting vegetarian dinner. This indian-inspired vegan (vegetarian) ready in about 45 minutes pairs olive oil, medium yellow onion, finely chopped, garlic cloves, minced 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 yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp red chili powder
- 14 oz canned diced tomatoes
- 2 cups canned chickpeas, drained and rinsed
- 1 cup full-fat coconut milk
- 4 cups fresh spinach leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh cilantro, chopped
Instructions
- Step 1: Heat 2 tbsp olive oil in a large saucepan over low heat. Add 1 medium finely chopped yellow onion and sauté slowly for 10 minutes until softened and translucent but not browned.
- Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 2 minutes until fragrant.
- Step 3: Add 1 tsp turmeric, 1 tsp cumin, 1 tsp coriander, and 1/2 tsp red chili powder, stirring continuously for 1 minute to toast the spices gently.
- Step 4: Pour in 14 oz canned diced tomatoes, 2 cups drained and rinsed canned chickpeas, and 1 cup full-fat coconut milk. Stir and bring to a gentle simmer over low heat.
- Step 5: Cover and cook on low heat for 20 minutes, stirring occasionally, until the sauce thickens slightly.
- Step 6: Add 4 cups fresh spinach leaves, stirring them in and cooking for another 5 minutes until wilted.
- Step 7: Season with 1 tsp salt and 1/2 tsp black pepper. Garnish with 1/4 cup chopped fresh cilantro before serving warm over rice or with flatbread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Low-Heat Simmered Chickpea Curry with Coconut and Spinach take to make?
Total time is about 45 minutes (10 min prep + 35 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 Simmered Chickpea Curry with Coconut 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 olive oil from drying out.
Can I substitute ingredients in Low-Heat Simmered Chickpea Curry with Coconut 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 Simmered Chickpea Curry with Coconut 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 Simmered Chickpea Curry with Coconut 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.
