Spicy Indian-Inspired Chickpea Curry with Coconut and Spinach
A quick, hearty chickpea curry simmered in a fragrant coconut sauce with fresh spinach and warming spices that can be ready in just 30 minutes. This indian-inspired curry (vegetarian) ready in about 30 minutes pairs drained and rinsed canned chickpeas, coconut milk, fresh spinach leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.
Ingredients
- 2 cups, drained and rinsed canned chickpeas
- 1 cup coconut milk
- 4 cups, fresh spinach leaves
- 1 medium, finely chopped onion
- 3 cloves, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1/2 tsp red chili powder
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/2 cup water
- 2 tbsp chopped fresh cilantro
- for serving lemon wedges
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until translucent.
- Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger; cook for 1 minute until fragrant.
- Step 3: Add 2 tbsp tomato paste, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, 1 tsp garam masala, and 1/2 tsp red chili powder; cook for 2 minutes, stirring frequently.
- Step 4: Pour in 1 cup coconut milk and 1/2 cup water, stirring to combine, then bring the mixture to a gentle simmer.
- Step 5: Add 2 cups drained chickpeas and 4 cups fresh spinach leaves; cook for 8-10 minutes until spinach wilts and the sauce thickens slightly.
- Step 6: Season with 1 tsp salt and stir in 2 tbsp chopped fresh cilantro.
- Step 7: Serve hot with lemon wedges on the side for squeezing over the curry.
Frequently asked questions
How long does Spicy Indian-Inspired Chickpea Curry with Coconut and Spinach take to make?
Total time is about 30 minutes (10 min prep + 20 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 Indian-Inspired 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 coconut milk from drying out.
Can I substitute ingredients in Spicy Indian-Inspired 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 Spicy Indian-Inspired Chickpea Curry with Coconut and 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.
Is Spicy Indian-Inspired 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.
