One-Pot Coconut Curry Chickpea Stew with Spinach and Tomatoes
A vibrant, warming curry stew combining creamy coconut milk, protein-rich chickpeas, fresh spinach, and diced tomatoes simmered with fragrant spices. This Indian-inspired curry recipe (vegetarian), ready in about 40 minutes, pairs olive oil, yellow onion, finely chopped, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 large yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 1 can (14.5 oz) canned diced tomatoes
- 2 cans (15 oz each) canned chickpeas, drained and rinsed
- 1 can (13.5 oz) light coconut milk
- 4 cups fresh baby spinach
- 1 cup vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh cilantro leaves for garnish
- 4 cups cooked basmati rice, for serving
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 finely chopped yellow onion and sauté for 5 minutes until translucent.
- Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger; cook for 1 minute until fragrant.
- Step 3: Add 2 tbsp curry powder and 1 tsp ground turmeric; cook while stirring for 30 seconds to toast the spices.
- Step 4: Pour in 1 can (14.5 oz) diced tomatoes with juices, 2 cans (15 oz each) drained chickpeas, 1 can (13.5 oz) light coconut milk, and 1 cup vegetable broth. Stir well to combine.
- Step 5: Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 15 minutes, allowing flavors to meld and the stew to thicken slightly.
- Step 6: Stir in 4 cups fresh baby spinach and cook for 2-3 minutes until wilted.
- Step 7: Season with 1 tsp salt and 1/2 tsp black pepper. Serve hot over 4 cups cooked basmati rice, garnished with 1/4 cup fresh cilantro leaves.
Frequently asked questions
How long does One-Pot Coconut Curry Chickpea Stew with Spinach and Tomatoes 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 Stew with Spinach and Tomatoes?
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 Stew with Spinach and Tomatoes?
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 Stew with Spinach and Tomatoes 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 Coconut Curry Chickpea Stew with Spinach and Tomatoes vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
