Stovetop Chickpea and Spinach Curry with Coconut Milk

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy, fragrant vegetarian curry blending tender chickpeas and fresh spinach simmered in coconut milk and warming spices. This indian-inspired vegetarian ready in about 35 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 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.

★ 4.3 (9 ratings) Prep: 10 min Cook: 25 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 finely chopped medium yellow onion and sauté for 5-6 minutes until soft and translucent.
  2. Step 2: Stir in 3 minced garlic cloves and 1 tablespoon grated fresh ginger, cooking for 1 minute until fragrant.
  3. Step 3: Add 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric powder, and 1/4 teaspoon red chili powder, stirring for 30 seconds to toast the spices.
  4. Step 4: Pour in 14 ounces canned diced tomatoes and cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.
  5. Step 5: Add 15 ounces drained and rinsed canned chickpeas and 1 cup coconut milk, stirring to combine. Simmer gently for 10 minutes to allow the flavors to meld.
  6. Step 6: Stir in 4 cups roughly chopped fresh spinach and 1 teaspoon salt, cooking for 3-4 minutes until the spinach wilts and incorporates into the curry.
  7. Step 7: Garnish with 2 tablespoons chopped fresh cilantro and serve hot with rice or flatbread.

Frequently asked questions

How long does Stovetop Chickpea and Spinach Curry with Coconut Milk take to make?

Total time is about 35 minutes (10 min prep + 25 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 Stovetop Chickpea and Spinach 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 olive oil from drying out.

Can I substitute ingredients in Stovetop Chickpea and Spinach 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 Stovetop Chickpea and Spinach 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 Stovetop Chickpea and Spinach 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.

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