Velvety Coconut Chickpea Curry with Fresh Herbs

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A fragrant, creamy curry made with tender chickpeas in a rich coconut milk base, infused with aromatic spices and finished with a burst of fresh cilantro. This Indian recipe (vegetarian, gluten-free), ready in about 45 minutes, pairs chickpeas, coconut milk, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 14 oz chickpeas
• 13.5 oz coconut milk
• 1 medium onion
• 3 cloves garlic
• 1 tbsp ginger
• 1 tbsp tomato paste
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp cayenne pepper
• 1 cup vegetable broth
• 2 tbsp cilantro
• 2 tbsp olive oil
• 1/2 cup spinach
• 1/4 cup lime juice
• to taste salt

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering. Add 1 medium finely diced onion and cook for 5-7 minutes until translucent and golden, stirring occasionally.
2. Step 2: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant, then stir in 1 tbsp tomato paste and cook for 2 minutes until the mixture darkens slightly.
3. Step 3: Add 1 tsp ground turmeric, 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp cayenne pepper, stirring for 30 seconds until the spices are aromatic.
4. Step 4: Pour in 13.5 oz can of coconut milk and 1 cup vegetable broth, then add 14 oz drained and rinsed chickpeas. Bring to a gentle simmer and cook for 15 minutes, stirring occasionally.
5. Step 5: Stir in 1/2 cup fresh spinach leaves and 1/4 cup lime juice, cooking for 2 minutes until the spinach wilts and the sauce thickens slightly.
6. Step 6: Season with salt to taste, then remove from heat. Garnish with 2 tbsp chopped fresh cilantro before serving.