One-Pot Spicy Chickpea and Spinach Curry with Coconut Milk
A rich, warming curry combining tender chickpeas and fresh spinach in a spicy coconut milk sauce, perfect for a comforting vegetarian meal. This indian-inspired vegan (vegan) ready in about 35 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
- 4 cloves, minced garlic cloves
- 1 tbsp grated fresh ginger
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp turmeric powder
- 1/2 tsp chili powder
- 14 oz can crushed tomatoes
- 2 cans (15 oz each), drained and rinsed canned chickpeas
- 1 can (14 oz), full fat coconut milk
- 6 cups, roughly chopped fresh spinach leaves
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped, for garnish fresh cilantro
- 4 wedges, for serving lime wedges
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 diced medium yellow onion and sauté for 5 minutes until softened and translucent.
- Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
- Step 3: Add 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tsp turmeric powder, and 1/2 tsp chili powder. Toast spices with onion mixture for 1 minute, stirring constantly.
- Step 4: Pour in 14 oz crushed tomatoes and simmer for 5 minutes until sauce thickens slightly.
- Step 5: Add 2 cans drained and rinsed chickpeas and 1 can (14 oz) full-fat coconut milk. Stir well and bring to a gentle simmer.
- Step 6: Add 6 cups roughly chopped fresh spinach leaves, stirring until wilted, about 3 minutes.
- Step 7: Season with 1 1/2 tsp salt and 1/2 tsp black pepper. Simmer uncovered for 10 minutes to allow flavors to meld and sauce to thicken.
- Step 8: Garnish with 1/4 cup chopped fresh cilantro and serve with 4 lime wedges to squeeze over.
Frequently asked questions
How long does One-Pot Spicy Chickpea and Spinach Curry with Coconut Milk take to make?
Total time is about 35 minutes (10 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 Spicy Chickpea and Spinach Curry with 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 olive oil from drying out.
Can I substitute ingredients in One-Pot Spicy Chickpea and Spinach Curry with 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 Spicy Chickpea and Spinach Curry with 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 Spicy Chickpea and Spinach Curry with Coconut Milk vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
