Slow-Cooked Indian Chickpea Curry with Coconut and Spinach
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 (vegetarian) 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 cloves 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
Instructions
- 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.
- 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.
- Step 3: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger; cook for 1 minute until fragrant.
- 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.
- Step 5: Pour in 14 oz canned diced tomatoes and simmer for 5 minutes until thickened.
- 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.
- Step 7: Garnish with 1/4 cup chopped fresh cilantro before serving with basmati rice or naan.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Indian Chickpea Curry with Coconut and Spinach take to make?
Total time is about 495 minutes (15 min prep + 480 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 Slow-Cooked Indian Chickpea Curry with Coconut and Spinach?
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 dried chickpeas from drying out.
Can I substitute ingredients in Slow-Cooked Indian Chickpea Curry with Coconut and Spinach?
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 Slow-Cooked Indian Chickpea Curry with Coconut and Spinach for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Slow-Cooked Indian Chickpea Curry with Coconut and Spinach vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
