One-Pot Coconut Curry Chickpea and Spinach Stew
A warming, creamy coconut curry stew with tender chickpeas and fresh spinach, made easily in one pot. This indian-inspired vegan ready in about 40 minutes pairs olive oil, medium, diced yellow onion, minced garlic cloves 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
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 2 tbsp curry powder
- 1 can (14.5 oz) canned diced tomatoes
- 2 cans (15 oz each), drained and rinsed canned chickpeas
- 1 can (13.5 oz), full fat coconut milk
- 1 cup vegetable broth
- 4 cups, roughly chopped fresh spinach
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup, chopped for garnish fresh cilantro
- for serving lime wedges
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow 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 2 tbsp curry powder and cook, stirring constantly, for 1 minute to toast the spices.
- Step 4: Pour in 1 can (14.5 oz) diced tomatoes with juices, 2 cans (15 oz each) drained and rinsed chickpeas, 1 can (13.5 oz) full-fat coconut milk, and 1 cup vegetable broth. Stir to combine.
- Step 5: Bring the mixture to a simmer, reduce heat to low, and cook uncovered for 15 minutes until the stew thickens slightly.
- Step 6: Stir in 4 cups roughly chopped fresh spinach and cook for 3 minutes until wilted.
- Step 7: Season with 1 1/2 tsp salt and 1/2 tsp black pepper. Garnish with 1/4 cup chopped fresh cilantro and serve with lime wedges on the side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Coconut Curry Chickpea and Spinach Stew take to make?
Total time is about 40 minutes (15 min prep + 25 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 Coconut Curry Chickpea and Spinach Stew?
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 olive oil from drying out.
Can I substitute ingredients in One-Pot Coconut Curry Chickpea and Spinach Stew?
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 Coconut Curry Chickpea and Spinach Stew 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.
What goes well with One-Pot Coconut Curry Chickpea and Spinach Stew?
Indian vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
