Vegan Chickpea and Spinach Curry
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 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.
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 cloves 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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 cooked chickpeas 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 2 servings. Multiply each ingredient by (your serving target / 2). 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.
