Vegan Chickpea and Spinach Curry

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

A comforting vegan curry with chickpeas and spinach cooked in a fragrant tomato and coconut sauce, designed as a hearty half-portion meal. This Indian-inspired vegan recipe, ready in about 30 minutes, pairs cooked chickpeas, fresh spinach leaves, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 1, 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

• 1 cup (about 160 g) cooked chickpeas
• 2 cups tightly packed fresh spinach leaves
• 1/2 cup coconut milk
• 1/2 cup canned diced tomatoes
• 1/4 medium onion diced onion
• 2 cloves minced garlic cloves
• 1 tsp freshly grated ginger
• 2 tbsp vegetable oil
• 1 tbsp curry powder
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 2 tbsp chopped 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 tbsp vegetable oil in a medium saucepan over medium heat. Add 1/4 diced onion, 2 minced garlic cloves, and 1 tsp grated ginger. Sauté for 3-4 minutes until onion is translucent and fragrant.
2. Step 2: Stir in 1 tbsp curry powder and 1/2 tsp ground cumin, cooking for 1 minute to release the spices’ aroma.
3. Step 3: Add 1/2 cup canned diced tomatoes and cook for 5 minutes until tomatoes soften and sauce thickens slightly.
4. Step 4: Stir in 1 cup cooked chickpeas and 1/2 cup coconut milk. Simmer for 8 minutes, allowing flavors to meld.
5. Step 5: Add 2 cups fresh spinach leaves and 1/2 tsp salt, stirring gently until spinach wilts, about 2 minutes.
6. Step 6: Remove from heat and garnish with 2 tbsp chopped fresh cilantro before serving warm.