One-Pot Chickpea and Spinach Coconut Curry
A comforting vegan curry combining tender chickpeas and fresh spinach simmered gently in a fragrant coconut sauce. This indian-inspired vegan (vegan) ready in about 30 minutes pairs (14 oz), full fat coconut milk, fresh spinach, medium, diced (about 1 cup) onion 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
- 1 can (15 oz), drained and rinsed canned chickpeas
- 1 can (14 oz), full fat coconut milk
- 4 cups fresh spinach
- 1 medium, diced (about 1 cup) onion
- 3 cloves, minced garlic cloves
- 1 tbsp fresh minced ginger
- 2 tsp curry powder
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 cup water
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering. Add 1 diced medium onion (about 1 cup), 3 minced garlic cloves, and 1 tbsp minced fresh ginger. Sauté for 4-5 minutes until the onion is translucent and fragrant.
- Step 2: Stir in 2 tsp curry powder and cook for 1 minute until aromatic.
- Step 3: Add 1 can (15 oz) drained and rinsed chickpeas, 1 can (14 oz) full-fat coconut milk, and 1/2 cup water. Stir well and bring to a gentle simmer.
- Step 4: Cook uncovered for 10 minutes, stirring occasionally, until the sauce thickens slightly.
- Step 5: Add 4 cups fresh spinach leaves and 1 tsp salt, stirring until the spinach wilts, about 2-3 minutes. Remove from heat and serve warm over rice or with flatbread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Chickpea and Spinach Coconut Curry take to make?
Total time is about 30 minutes (10 min prep + 20 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 One-Pot Chickpea and Spinach Coconut Curry?
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 fresh spinach from drying out.
Can I substitute ingredients in One-Pot Chickpea and Spinach Coconut Curry?
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 One-Pot Chickpea and Spinach Coconut Curry 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 One-Pot Chickpea and Spinach Coconut Curry 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.
