Low-Simmer Coconut Curry with Chickpeas and Spinach
A comforting curry cooked gently at low heat to deepen flavors, featuring creamy coconut milk, chickpeas, and fresh spinach. This indian-inspired vegan (vegan) ready in about 45 minutes pairs coconut oil, medium, finely chopped yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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 coconut oil
- 1 medium, finely chopped yellow onion
- 4 cloves, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 2 tsp curry powder
- 14 oz (1 can) canned diced tomatoes
- 15 oz (1 can), drained and rinsed canned chickpeas
- 14 oz (1 can), full fat coconut milk
- 5 oz (about 5 cups) fresh spinach
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup, chopped fresh cilantro leaves
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Low-Simmer Coconut Curry with Chickpeas and Spinach take to make?
Total time is about 45 minutes (15 min prep + 30 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-Simmer 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-Simmer 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-Simmer 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-Simmer Coconut Curry with Chickpeas and Spinach vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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