Spinach and Chickpea Curry with Coconut Milk

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A hearty vegetarian curry combining tender chickpeas and fresh spinach simmered in fragrant spices and creamy coconut milk. This indian-inspired vegan (vegetarian) ready in about 30 minutes pairs olive oil, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1/4 tsp crushed red pepper flakes
• 1 cup (canned or fresh) diced tomatoes
• 2 cups (about 1 can, drained) cooked chickpeas
• 4 cups packed fresh spinach
• 1 cup full-fat coconut milk
• 1 tsp salt
• 2 tbsp chopped fresh cilantro
• 1 tbsp lime juice

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until translucent and soft.
2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
3. Step 3: Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, 1 tsp garam masala, and 1/4 tsp crushed red pepper flakes, stirring constantly for 30 seconds to toast the spices.
4. Step 4: Pour in 1 cup diced tomatoes and simmer for 5 minutes until the tomatoes break down and the mixture thickens slightly.
5. Step 5: Add 2 cups cooked chickpeas and 4 cups packed fresh spinach to the skillet. Pour 1 cup full-fat coconut milk over and stir gently until spinach wilts and everything is heated through, about 5 minutes.
6. Step 6: Season with 1 tsp salt and remove from heat. Stir in 2 tbsp chopped fresh cilantro and 1 tbsp lime juice. Serve hot with rice or flatbread.