Simple Chickpea and Spinach Curry with Coconut Milk

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A fragrant, mildly spiced chickpea curry simmered in creamy coconut milk and fresh spinach, perfect for a comforting vegan dinner. This Indian-inspired vegan recipe, ready in about 35 minutes, pairs canned chickpeas, fresh spinach, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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 cans (15 oz each), drained and rinsed canned chickpeas
• 5 cups, roughly chopped fresh spinach
• 1 can (14 oz) full-fat coconut milk
• 1 medium, finely chopped onion
• 4 cloves, minced garlic cloves
• 1 tablespoon, grated fresh ginger
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 cup crushed tomatoes
• 1 teaspoon salt
• 1/4 teaspoon (optional) red chili powder

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until translucent.
2. Step 2: Stir in 4 minced garlic cloves and 1 tablespoon grated fresh ginger, cooking for 1 minute until fragrant.
3. Step 3: Add 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric powder, 1 teaspoon garam masala, and 1/4 teaspoon red chili powder (if using). Cook spices for 1 minute, stirring frequently to prevent burning.
4. Step 4: Pour in 1/2 cup crushed tomatoes and cook for 3 minutes until the mixture thickens slightly.
5. Step 5: Add 2 cans (15 oz each) drained and rinsed chickpeas, 1 teaspoon salt, and 1 can (14 oz) full-fat coconut milk. Stir well and bring to a gentle simmer.
6. Step 6: Add 5 cups roughly chopped fresh spinach and cook for another 5 minutes until spinach wilts and the curry thickens to a creamy consistency.
7. Step 7: Taste and adjust seasoning. Serve hot with steamed rice or flatbread.