Low-Simmer Coconut Curry with Chickpeas and Spinach

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A comforting curry cooked gently at low heat to deepen flavors, featuring creamy coconut milk, chickpeas, and fresh spinach. This Indian vegan recipe, ready in about 45 minutes, pairs coconut oil, yellow onion, and garlic cloves for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 coconut oil
• 1 medium yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 2 tsp curry powder
• 14 oz (1 can) canned diced tomatoes
• 15 oz (1 can) canned chickpeas, drained and rinsed
• 14 oz (1 can) coconut milk, full fat
• 5 oz (about 5 cups) fresh spinach
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro leaves, chopped

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tablespoons coconut oil in a large pot over medium-low heat. Add 1 finely chopped medium yellow onion and sauté gently for 6-7 minutes until translucent and soft, stirring occasionally.
2. Step 2: Stir in 4 minced garlic cloves, 1 tablespoon grated fresh ginger, 1 teaspoon ground turmeric, 1 teaspoon ground cumin, and 2 teaspoons curry powder. Cook for 2 minutes until fragrant but not browned.
3. Step 3: Add 14 ounces canned diced tomatoes with their juices, 15 ounces drained and rinsed canned chickpeas, and 14 ounces full-fat coconut milk. Stir well and bring to a gentle simmer over low heat.
4. Step 4: Simmer uncovered for 20 minutes, stirring occasionally, until sauce thickens slightly. Add 5 ounces fresh spinach and cook for 3-4 minutes until wilted.
5. Step 5: Season with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Remove from heat and stir in 1/4 cup chopped fresh cilantro before serving with steamed rice or flatbreads.