One-Pot Coconut Curry Chickpea Stew with Spinach and Tomatoes

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

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 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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Instructions

1. 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.
2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger; cook for 1 minute until fragrant.
3. Step 3: Add 2 tbsp curry powder and 1 tsp ground turmeric; cook while stirring for 30 seconds to toast the spices.
4. 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.
5. 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.
6. Step 6: Stir in 4 cups fresh baby spinach and cook for 2-3 minutes until wilted.
7. 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.