Vanakkam India-Inspired Coconut Curry with Chickpeas and Spinach

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

A fragrant and creamy coconut curry bursting with traditional Indian spices, hearty chickpeas, and fresh spinach leaves. This Indian-inspired curry recipe (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 350 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 tbsp olive oil
• 1 medium, finely chopped yellow onion
• 4, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/4 tsp red chili powder
• 14 oz (1 can) canned diced tomatoes
• 14 oz (1 can) canned coconut milk
• 15 oz (1 can), drained and rinsed canned chickpeas
• 4 cups, packed fresh spinach leaves
• 1 tsp salt
• 1/4 cup, chopped fresh cilantro leaves
• 1 tbsp lemon juice

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1 finely chopped medium yellow onion and sauté for 5 minutes until translucent.
2. Step 2: Stir in 4 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, and 1/4 tsp red chili powder, stirring for 30 seconds to toast the spices.
4. Step 4: Pour in 14 oz canned diced tomatoes and simmer for 5 minutes until slightly thickened.
5. Step 5: Stir in 14 oz canned coconut milk and 15 oz drained chickpeas, bring to a gentle simmer, and cook uncovered for 10 minutes.
6. Step 6: Fold in 4 cups fresh spinach leaves and 1 tsp salt, cooking until the spinach wilts, about 2 minutes.
7. Step 7: Remove from heat and stir in 1 tbsp fresh lemon juice and 1/4 cup chopped fresh cilantro before serving over rice or with naan.