Vegan Chickpea and Spinach Curry
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 (vegan) ready in about 30 minutes pairs (about 160 g) cooked chickpeas, tightly packed 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
Instructions
- 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.
- Step 2: Stir in 1 tbsp curry powder and 1/2 tsp ground cumin, cooking for 1 minute to release the spices’ aroma.
- Step 3: Add 1/2 cup canned diced tomatoes and cook for 5 minutes until tomatoes soften and sauce thickens slightly.
- Step 4: Stir in 1 cup cooked chickpeas and 1/2 cup coconut milk. Simmer for 8 minutes, allowing flavors to meld.
- Step 5: Add 2 cups fresh spinach leaves and 1/2 tsp salt, stirring gently until spinach wilts, about 2 minutes.
- Step 6: Remove from heat and garnish with 2 tbsp chopped fresh cilantro before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegan Chickpea and Spinach Curry take to make?
Total time is about 30 minutes (10 min prep + 20 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 Vegan Chickpea and Spinach Curry?
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 coconut milk from drying out.
Can I substitute ingredients in Vegan Chickpea and Spinach Curry?
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 Vegan Chickpea and Spinach Curry for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). 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 Vegan Chickpea and Spinach Curry vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
