Must-Revalidate Chickpea and Spinach Curry with Coconut Milk

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A creamy, mildly spiced chickpea curry enriched with coconut milk and fresh spinach, perfect for a comforting vegetarian meal. This indian-inspired vegan (vegetarian) ready in about 30 minutes pairs fresh spinach leaves, coconut milk, medium onion, finely chopped 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.

Ingredients

• 2 cups (1 can) canned chickpeas, drained and rinsed
• 4 cups fresh spinach leaves
• 1 cup coconut milk
• 1 medium onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/4 tsp cayenne pepper
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 cup water
• 2 tbsp cilantro, chopped

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large saucepan over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until translucent.
2. Step 2: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
3. Step 3: Stir in 1 tsp ground turmeric, 1 tsp ground cumin, 1 tsp ground coriander, and 1/4 tsp cayenne pepper, cooking for 30 seconds to release aromas.
4. Step 4: Add 2 cups drained chickpeas and 1/2 cup water, stirring to combine. Bring to a simmer and cook for 5 minutes.
5. Step 5: Pour in 1 cup coconut milk and add 4 cups fresh spinach leaves, stirring gently until the spinach wilts and the curry thickens slightly, about 4 minutes.
6. Step 6: Season with 1 tsp salt and remove from heat. Garnish with 2 tbsp chopped cilantro before serving hot with rice or flatbread.