Slow-Cooked Indian Chickpea Curry with Coconut and Spinach

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

Hearty chickpeas simmered in a fragrant tomato and coconut milk curry, enriched with fresh spinach for an authentic vegetarian Indian dish. This Indian-inspired vegetarian recipe, ready in about 495 minutes, pairs dried chickpeas, water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 6, 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

• 1 cup dried chickpeas
• 4 cups water
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1/4 tsp cayenne pepper
• 14 oz diced tomatoes (canned)
• 1 cup coconut milk
• 3 cups fresh spinach, chopped
• 1 1/2 tsp salt
• 1/4 cup fresh cilantro, chopped

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Instructions

1. Step 1: Rinse 1 cup dried chickpeas and soak in water overnight. Drain and transfer chickpeas to a slow cooker with 4 cups fresh water. Cook on low for 6-8 hours until tender.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until translucent.
3. Step 3: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger; cook for 1 minute until fragrant.
4. Step 4: Add 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp turmeric powder, 1 tsp garam masala, and 1/4 tsp cayenne pepper, stirring constantly for 1 minute to toast the spices.
5. Step 5: Pour in 14 oz canned diced tomatoes and simmer for 5 minutes until thickened.
6. Step 6: Transfer the spice-tomato mixture to the slow cooker with the cooked chickpeas. Stir in 1 cup coconut milk, 3 cups chopped fresh spinach, and 1 1/2 tsp salt. Cook on low for an additional 30 minutes until spinach is wilted and flavors meld.
7. Step 7: Garnish with 1/4 cup chopped fresh cilantro before serving with basmati rice or naan.