Spiced Vegetable and Chickpea Curry with Coconut Milk

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A fragrant, creamy curry with tender vegetables and chickpeas simmered in coconut milk, perfect for a weeknight meal. This Indian-inspired vegetarian recipe, ready in about 45 minutes, pairs Chickpeas, Bell peppers, Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 1 can (15 oz), drained and rinsed Chickpeas
• 2, diced (1 red, 1 green) Bell peppers
• 1 medium, diced Onion
• 3 cloves, minced Garlic
• 1 tbsp, minced Ginger
• 2 tsp Curry powder
• 1 can (13.5 oz) Coconut milk
• 2 cups, fresh Spinach
• 1/2 tsp Cumin
• 1/2 tsp Salt

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 2 diced bell peppers, 1 diced onion, 3 minced garlic cloves, and 1 tbsp minced ginger. Cook for 5 minutes until vegetables soften and fragrant.
2. Step 2: Stir in 2 tsp curry powder, 1/2 tsp cumin, and 1/2 tsp salt. Cook for 1 minute until aromatic. Add 1 can drained chickpeas, 1 can coconut milk, and 2 cups fresh spinach. Bring to a gentle simmer and cook for 15 minutes.
3. Step 3: Season with additional salt if needed. Serve hot over rice or with naan bread.