One-Pot Chickpea and Spinach Curry with Coconut Milk

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy, mildly spiced chickpea curry simmered with spinach and coconut milk, perfect for a comforting vegetarian meal. This indian-inspired vegan (vegetarian, gluten free) ready in about 30 minutes pairs cooked chickpeas, fresh spinach, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

★ 4.3 (15 ratings) Prep: 10 min Cook: 20 min Serves 4 Indian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large saucepan over medium heat. Add 1 diced medium onion and cook for 5 minutes until soft and translucent.
  2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
  3. Step 3: Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, and 1/4 tsp red chili powder to the saucepan, stirring continuously for 30 seconds to toast the spices.
  4. Step 4: Pour in 2 cups cooked chickpeas and 1/2 cup water, stirring to combine. Simmer uncovered for 5 minutes until slightly thickened.
  5. Step 5: Reduce heat to low and add 4 cups fresh spinach and 1 cup coconut milk. Stir well and cook for 3-4 minutes until the spinach wilts and the curry is creamy.
  6. Step 6: Season with salt to taste and garnish with 1/4 cup chopped fresh cilantro before serving.

Frequently asked questions

How long does One-Pot Chickpea and Spinach Curry with Coconut Milk 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 Curry with Coconut Milk?

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 cooked chickpeas from drying out.

Can I substitute ingredients in One-Pot Chickpea and Spinach Curry with Coconut Milk?

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 Curry with Coconut Milk 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 Curry with Coconut Milk vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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