Stovetop Chickpea and Spinach Curry with Coconut Milk

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A creamy, fragrant vegetarian curry blending tender chickpeas and fresh spinach simmered in coconut milk and warming spices. This Indian-inspired vegetarian recipe, 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.

Ingredients

• 2 tablespoons olive oil
• 1 medium, finely chopped yellow onion
• 3, minced garlic cloves
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon (optional) red chili powder
• 14 ounces canned diced tomatoes
• 15 ounces, drained and rinsed canned chickpeas
• 1 cup coconut milk
• 4 cups, roughly chopped fresh spinach
• 1 teaspoon salt
• 2 tablespoons chopped for garnish fresh cilantro

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.