One-Pot Chickpea Curry with Spinach and Coconut Milk
A comforting and easy chickpea curry simmered in creamy coconut milk with fresh spinach, spiced with turmeric and cumin. This indian-inspired curry (vegetarian, gluten free) ready in about 30 minutes pairs drained canned chickpeas, (13.5 oz) coconut milk, fresh spinach 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. 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 cups drained canned chickpeas
- 1 can (13.5 oz) coconut milk
- 4 cups fresh spinach
- 1 medium, diced onion
- 3 minced garlic cloves
- 1 tbsp grated fresh ginger
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup water
- 1 tbsp fresh lemon juice
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion and sauté for 5 minutes until softened and translucent.
- Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
- Step 3: Add 1 tsp turmeric powder, 1 tsp ground cumin, and 1 tsp ground coriander, stirring for 30 seconds to toast the spices.
- Step 4: Pour in 2 cups drained canned chickpeas, 1 can (13.5 oz) coconut milk, and 1/2 cup water. Stir well and bring to a simmer over medium-low heat.
- Step 5: Cover and cook for 10 minutes, stirring occasionally, until the curry thickens slightly.
- Step 6: Add 4 cups fresh spinach and 1 tsp salt, stirring gently until the spinach wilts completely, about 2-3 minutes.
- Step 7: Remove from heat and stir in 1 tbsp fresh lemon juice and 1/2 tsp black pepper. Serve warm with rice or flatbread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Chickpea Curry with Spinach and 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 Curry with Spinach and 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 drained canned chickpeas from drying out.
Can I substitute ingredients in One-Pot Chickpea Curry with Spinach and 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 Curry with Spinach and 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 Curry with Spinach and 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.
