Vegan Chickpea and Spinach Curry

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty and mildly spiced chickpea curry with fresh spinach, cooked in a fragrant tomato and coconut milk sauce perfect for a vegan-friendly dinner. 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 320 calories and feeds 2, 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.

Prep: 10 min Cook: 20 min Serves 2 Indian cuisine 320 cal/serving

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Ingredients

1 cup cooked chickpeas
2 cups fresh spinach leaves
1/2 cup coconut milk
1/2 cup diced tomatoes (canned)
1/2 medium onion, finely chopped
2 garlic cloves, minced
1 tsp ginger, minced
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric powder
1/4 tsp chili powder
1 tbsp vegetable oil
1 tsp salt
2 tbsp fresh cilantro, chopped

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Instructions

Step 1: Heat 1 tbsp vegetable oil in a medium saucepan over medium heat. Add 1/2 finely chopped onion, 2 minced garlic cloves, and 1 tsp minced ginger. Sauté for 4-5 minutes until onion is soft and translucent.
Step 2: Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, and 1/4 tsp chili powder. Cook spices for 1 minute until fragrant.
Step 3: Add 1/2 cup diced canned tomatoes and 1 cup cooked chickpeas to the pan. Cook for 5 minutes, stirring occasionally.
Step 4: Pour in 1/2 cup coconut milk, add 2 cups fresh spinach leaves, and 1 tsp salt. Simmer for 7-8 minutes until spinach wilts and sauce thickens slightly.
Step 5: Remove from heat and garnish with 2 tbsp chopped fresh cilantro. Serve hot with rice or flatbread.