Spiced Vegetable and Chickpea Curry with Coconut Milk
A fragrant, creamy curry with tender vegetables and chickpeas simmered in coconut milk, perfect for a weeknight meal. This indian-inspired vegetarian (vegetarian) ready in about 45 minutes pairs (15 oz), drained and rinsed Chickpeas, diced (1 red, 1 green) Bell peppers, medium, diced 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
Instructions
- 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.
- 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.
- Step 3: Season with additional salt if needed. Serve hot over rice or with naan bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Vegetable and Chickpea Curry with Coconut Milk take to make?
Total time is about 45 minutes (15 min prep + 30 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 Spiced Vegetable and Chickpea 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 medium, diced onion from drying out.
Can I substitute ingredients in Spiced Vegetable and Chickpea 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 Spiced Vegetable and Chickpea 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 Spiced Vegetable and Chickpea Curry with Coconut Milk 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.
What others are saying
- ★★★★★
Simple and delicious.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
