One-Pot Chickpea Curry with Spinach and Coconut Milk

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting and easy chickpea curry simmered in creamy coconut milk with fresh spinach, spiced with turmeric and cumin. This Indian-inspired curry recipe (vegetarian, gluten free), ready in about 30 minutes, pairs canned chickpeas, 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 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.

Prep: 10 min Cook: 20 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
  3. Step 3: Add 1 tsp turmeric powder, 1 tsp ground cumin, and 1 tsp ground coriander, stirring for 30 seconds to toast the spices.
  4. 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.
  5. Step 5: Cover and cook for 10 minutes, stirring occasionally, until the curry thickens slightly.
  6. Step 6: Add 4 cups fresh spinach and 1 tsp salt, stirring gently until the spinach wilts completely, about 2-3 minutes.
  7. 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.

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