Vegetarian Chickpea and Spinach Curry with Coconut Milk

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting and richly spiced curry featuring tender chickpeas and fresh spinach simmered in creamy coconut milk. This indian-inspired vegetarian ready in about 40 minutes pairs olive oil, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

★ 4.5 (10 ratings) Prep: 10 min Cook: 30 min Serves 4 Indian cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup uncooked basmati rice under cold water and cook according to package instructions, about 15 minutes, then set aside.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering. Add 1 diced medium yellow onion and sauté for 5 minutes until soft and translucent.
  3. Step 3: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
  4. Step 4: Add 1 tsp ground turmeric, 1 tbsp ground cumin, 1 tsp ground coriander, and 1/2 tsp red chili powder; stir and toast the spices for 1 minute to release their aroma.
  5. Step 5: Pour in 14 oz canned diced tomatoes and simmer for 5 minutes until the sauce thickens slightly.
  6. Step 6: Add 15 oz canned chickpeas (drained and rinsed) and 14 oz canned coconut milk, stirring to combine. Simmer gently for 10 minutes until the chickpeas are tender and the curry is creamy.
  7. Step 7: Stir in 4 cups packed fresh spinach leaves and 1 tsp salt, cooking just until the spinach wilts, about 2 minutes.
  8. Step 8: Serve the curry over the cooked basmati rice and garnish with 1/4 cup chopped fresh cilantro.

Frequently asked questions

How long does Vegetarian Chickpea and Spinach Curry with Coconut Milk take to make?

Total time is about 40 minutes (10 min prep + 30 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 Vegetarian Chickpea and Spinach Curry with Coconut Milk?

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 olive oil from drying out.

Can I substitute ingredients in Vegetarian Chickpea and Spinach Curry with Coconut Milk?

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 Vegetarian Chickpea and Spinach Curry with Coconut Milk 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 Vegetarian Chickpea and Spinach Curry with Coconut Milk vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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