Simple Chickpea and Spinach Curry with Coconut Milk
A fragrant, mildly spiced chickpea curry simmered in creamy coconut milk and fresh spinach, perfect for a comforting vegan dinner. This indian-inspired vegan (vegan) ready in about 35 minutes pairs roughly chopped fresh spinach, (14 oz) full-fat coconut milk, medium, finely chopped onion 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
Instructions
- 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.
- Step 2: Stir in 4 minced garlic cloves and 1 tablespoon grated fresh ginger, cooking for 1 minute until fragrant.
- 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.
- Step 4: Pour in 1/2 cup crushed tomatoes and cook for 3 minutes until the mixture thickens slightly.
- 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.
- 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.
- Step 7: Taste and adjust seasoning. Serve hot with steamed rice or flatbread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Simple 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 Simple 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 roughly chopped fresh spinach from drying out.
Can I substitute ingredients in Simple 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 Simple 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 Simple 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.
