Simmered Chickpea and Spinach Curry with Coconut Milk

By · Reviewed by AislePrompt Editorial · ·

A fragrant curry where chickpeas and spinach meld in creamy coconut milk, spiced with curry powder for a soothing, aromatic meal. This indian ready in about 45 minutes pairs coconut oil, large onion, garlic 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 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.

Prep: 15 min Cook: 30 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp coconut oil in a large pot over medium heat. Add 1 large diced onion and cook for 5 minutes until golden. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
  2. Step 2: Add 1 tbsp curry powder and cook for 1 minute to toast the spices. Stir in 1 can (14 oz) diced tomatoes and cook for 3 minutes until broken down.
  3. Step 3: Add 1 can (15 oz) drained chickpeas, 1 can (13.5 oz) coconut milk, and salt to taste. Bring to a simmer, cover, and cook for 15 minutes.
  4. Step 4: Stir in 2 cups fresh spinach and cook for 2 minutes until wilted. Garnish with 1/4 cup chopped cilantro before serving.

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Frequently asked questions

How long does Simmered Chickpea and Spinach Curry with Coconut Milk take to make?

Total time is about 45 minutes (15 min prep + 30 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 Simmered 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 coconut oil from drying out.

Can I substitute ingredients in Simmered 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 Simmered 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.

What goes well with Simmered Chickpea and Spinach Curry with Coconut Milk?

Indian indian 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.

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