Vegan Coconut Chickpea Curry with Spinach
A rich and creamy vegan curry featuring coconut milk, tender chickpeas, and fresh spinach simmered with warming spices. This indian-inspired vegan (vegan, gluten free) ready in about 30 minutes pairs (14 oz) coconut milk, fresh spinach, medium onion, diced 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 cans (15 oz each) canned chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 4 cups fresh spinach
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp olive oil
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp salt
- 1 cup water
- 1 tbsp lime juice
- 1/4 cup cilantro, chopped
Instructions
- Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1 medium diced onion and sauté for 5 minutes until translucent.
- Step 2: Add 4 minced garlic cloves and 1 tbsp grated ginger to the pan and cook for 1 minute until fragrant.
- Step 3: Stir in 2 tbsp curry powder and 1 tsp ground turmeric, cooking for 30 seconds to toast the spices.
- Step 4: Add 2 cans (15 oz each) drained and rinsed chickpeas, 1 can (14 oz) coconut milk, and 1 cup water to the pan. Bring to a simmer and cook uncovered for 15 minutes until slightly thickened.
- Step 5: Add 4 cups fresh spinach and 1 tsp salt, stirring until the spinach wilts.
- Step 6: Remove from heat and stir in 1 tbsp lime juice and 1/4 cup chopped cilantro. Serve hot with rice or flatbread if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegan Coconut Chickpea Curry with Spinach 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 Coconut Chickpea Curry with Spinach?
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 (14 oz) coconut milk from drying out.
Can I substitute ingredients in Vegan Coconut Chickpea Curry with Spinach?
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 Coconut Chickpea Curry with Spinach for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Coconut Chickpea Curry with Spinach vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
