Spicy Coconut Chickpea Curry with Spinach
A fragrant, creamy Indian-inspired curry with chickpeas, coconut milk, and a kick of heat, ready in 30 minutes. This indian-inspired indian ready in about 30 minutes pairs (15 oz), drained and rinsed chickpeas, (13.5 oz) coconut milk, curry powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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
- 1 can (13.5 oz) coconut milk
- 2 tsp curry powder
- 1 tsp garam masala
- 3 cloves, minced garlic
- 1 tbsp, grated fresh ginger
- 1 medium, finely diced onion
- 3 cups spinach
- 1 tbsp olive oil
- 1/2 tsp salt
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add diced onion and sauté for 5 minutes until soft and translucent.
- Step 2: Stir in minced garlic, grated ginger, curry powder, and garam masala, cooking for 1 minute until aromatic and fragrant.
- Step 3: Add drained chickpeas, coconut milk, and 1/2 tsp salt. Bring to a gentle simmer (do not boil vigorously) and cook for 10 minutes, stirring occasionally.
- Step 4: Stir in 3 cups spinach until wilted and fully incorporated (about 2 minutes). Adjust salt to taste. Serve hot over rice or with naan.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Coconut Chickpea Curry with Spinach take to make?
Total time is about 30 minutes (15 min prep + 15 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 Spicy Coconut Chickpea Curry with 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 (13.5 oz) coconut milk from drying out.
Can I substitute ingredients in Spicy Coconut Chickpea Curry with 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 Spicy Coconut Chickpea Curry with Spinach 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.
What goes well with Spicy Coconut Chickpea Curry with Spinach?
Indian indian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The flavors in this spicy are incredible.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
