Oh, you are going to absolutely *love* this! If you’re anything like me, sometimes you just need a huge flavor punch without spending an hour over the stove, especially when you’re aiming for something healthy and plant-based. That’s exactly why I rush to make my **chickpea and spinach coconut curry** when I need a weeknight win. It’s creamy, it’s totally dairy free meals friendly, and it comes together faster than you can set the table!
I still remember the evening I decided to make my first one. I had just returned home from a stroll through my neighborhood, where I spotted wild greens thriving between the cracks of the concrete. Inspired by the abundance of nature even in the city, I rushed to my little kitchen, excited to combine those fresh finds with pantry staples. As the spices danced in the pan and the rich aroma filled my apartment, I felt the warmth of both the curry and the connection to my surrounding environment. That dish not only nourished my body—thanks to the plant-based protein of chickpeas and vibrancy of spinach—but also deepened my appreciation for the edible treasures right outside my door. Trust me, this recipe is magic.
If you’re looking for some foolproof ways to structure your weeknight cooking, check out my guide here: how to make dinner ideas foolproof. You won’t regret diving into this simple, satisfying curry!
Why This Chickpea and Spinach Coconut Curry is a Weeknight Favorite
Honestly, the biggest win here is the speed! You are going to have this on the table in about 30 minutes total. Can you believe that? It’s such a reliable dish for those evenings when you need a quick dinner idea in 20 minutes.
- It’s completely plant-based and perfect for your Meatless Monday rotation.
- Zero dairy means it’s light, refreshing, and totally safe for anyone avoiding milk products.
- The flavor? It’s got that perfectly balanced sweet, spicy, savory hug.
If you need even simpler meals sometimes, I also have a great list of 5-ingredient dinner ideas you should bookmark!
Gathering Ingredients for Your Chickpea and Spinach Coconut Curry
Building flavor from scratch is what makes cooking so fun, right? You don’t need a massive shopping trip for this recipe, but having the right players on deck makes all the difference. I always keep my pantry stocked with the essentials for this quick dinner ideas guide says you need!
We’ll break these down into two groups: what goes in the actual simmering pot, and what we need to serve it over.
For the Curry Base and Vegetables
For the body of the curry, which is going to turn out so wonderfully rich, you’ll need one tablespoon of avocado oil to start things off. Then, grab two cloves of fresh garlic, make sure they are minced nice and small. The flavor star is definitely the red curry paste—I usually reach for Maesri or Thai Kitchen. You need 1.5 tablespoons of that paste, and don’t forget one tablespoon of plain old brown sugar to balance the heat. Now for the creamy magic: one whole 14-ounce can of full-fat coconut milk. Seriously, only use full-fat if you want that luxurious mouthfeel!
We round out the sauce with 1.5 tablespoons of soy sauce. Then we add our main structure: one 14-ounce can of chickpeas that you must drain and rinse thoroughly. Next up are our greens—you want two cups of fresh spinach, chopped, but go ahead and throw in up to three cups if your greens look sad and need using up! Finally, you’ll need half a cup of fresh cilantro, chopped finely, for that bright finish.
For Serving
This curry begs to soak into something fluffy, so for serving, you’ll want about 1.5 cups of jasmine rice (uncooked weight) to get you four good servings.
Expert Steps to Prepare the Perfect Chickpea and Spinach Coconut Curry
Okay, now that we have everything ready to go, let’s move fast! Because this is such a fantastic dinner idea for 2025, we want to maximize flavor in minimal time. Remember, if you’re not moving quickly, you might burn your garlic!
Cooking the Rice Base
First things first: get that jasmine rice going! Cook it up according to the package directions. This way, it’s ready to absorb all that glorious curry sauce right when we need it.
Building Flavor with Aromatics
Grab your medium saucepan and heat up one tablespoon of that avocado oil over medium heat. Toss in your minced garlic and the 1.5 tablespoons of red curry paste we talked about. You need to sauté this mixture for just one to two minutes until you can really smell the spices waking up. That fragrance is key, so don’t rush this part!
Creating the Creamy Sauce
Once things smell beautiful, it’s time to bring in the richness. Add your brown sugar, the full can of coconut milk, and the soy sauce. Let this mixture come up to a *low* simmer. I watch it carefully and let it cook just until it thickens up a little bit. Now is where you can sneak over to Pinch of Yum for inspiration, but I usually stick to the recipe!
Finishing the Chickpea and Spinach Coconut Curry
Now, toss in your drained chickpeas, the spinach, and all that fresh cilantro. Keep stirring until your spinach has completely wilted down. Here’s my little secret for texture: if you like your curry extra thick, take the back of your wooden spoon and gently mash about a quarter of those chickpeas right against the bottom of the pan. It thickens everything up beautifully! Taste it now and adjust that seasoning—maybe a little more sugar or soy sauce if you need it.
Ingredient Substitutions for Your Chickpea and Spinach Coconut Curry
Listen, I know pantry shelves look different for everyone, and that is totally fine! This recipe is so forgiving, which is why I love turning it into a go-to dinner ideas guide staple. You should never feel stressed because you’re missing one tiny thing. We can swap out substitutes all day long, as long as we keep the main creamy, spiced character of the curry!
If you’re out of avocado oil—no big deal at all! Coconut oil is an amazing swap here since it just marries perfectly with the coconut milk. If you use a refined coconut oil, you won’t even taste it, which is great.
Now, let’s talk about the curry paste. The base recipe calls for red, but if you only have yellow or green curry paste kicking around, use it! Green paste will give you a much brighter, more herbaceous flavor, while yellow is generally milder and earthier. Just keep in mind that you might need to adjust the brown sugar slightly based on the sweetness level of the paste you choose.
For the greens, I adore spinach because it just melts away, but if you’ve got tougher greens that match my foraging spirit, like kale, definitely use those instead. If you use kale, you’ll just want to give it an extra minute or two in the sauce so it has a chance to soften up properly before everything is ready to eat. Keep experimenting!
Tips for Perfecting Your Vegetarian Curry Recipe
This is where we take a simple dish and make it *ours*, right? Once you nail the basic timing, you can start playing with the final flavor profile. Since this is such a fantastic base for our ultimate dinner ideas guide, think about customization!
If you find the sauce tastes a little flat after you’ve added the chickpeas, grab a lime wedge and squeeze in some fresh juice right at the end. That little bit of acidity wakes up the coconut flavor instantly! If you want to ramp up the heat—and I often do—I just mix in a little cayenne pepper with the curry paste, or you can use a spicier brand of paste to begin with.
This easy-to-adjust nature is why it’s my go-to vegetarian curry recipe for Meatless Monday Ideas. You don’t have to worry about leftovers tasting dull; just add a fresh squeeze of citrus before serving the next day!
Making This Chickpea Dinner Ahead of Time
You know what’s even better than having a quick meal prep option ready for tonight? Knowing you have an amazing lunch waiting for you tomorrow! This chickpea dinner is one of those magical dishes that actually tastes *better* the second day.
When you let the curry sit in the fridge overnight, the spinach fully wilts, and all those wonderful spices—the ginger, the garlic, the heat from the paste—really get to know each other. They meld together into something deeper and more complex. It’s just fantastic!
Storage is super simple. Just let the curry cool down slightly on the counter after you finish cooking. Then, transfer any leftovers into an airtight container. I find that glass containers work best for reheating, but use whatever you have!
You can safely keep this in the refrigerator for about three to four days. When you’re ready to eat it, just reheat it gently on the stovetop or in the microwave. If it seems a little thick after sitting—which, let’s be honest, it probably will be because the spinach absorbs liquid—just splash in a tiny bit of water or some extra coconut milk until you get that perfect saucy consistency again. Easy peasy!
Health Benefits of This Dairy Free Meals Star Ingredients
Even though we are making something unbelievably delicious and comforting, that doesn’t mean we’re sacrificing nutrition! This dish is secretly loaded with ingredients that do wonderful things for your body. When we talk about making healthy, dairy free meals, chickpeas and spinach are truly superstars working hard behind the scenes.
Let’s look at those chickpeas first. They are tiny powerhouses packed with plant-based protein, which is so important for keeping you feeling satisfied and energized long after lunch. But the true hero ingredient is the fiber content they offer. Fiber is essential for keeping your digestive system happy and running smoothly. I always make sure I’m getting enough fiber in my diet, and having chickpeas readily available in my pantry is the easiest way to hit that goal!
Then we swing over to spinach. Seriously, the amount of nutritional bang you get for a few raw cups of spinach is wild! It’s bursting with vitamins, especially Vitamin K and Vitamin A. I try to load up on deeply colored greens whenever I can because they are just dense with everything good for your eyes and bone health. Because we are simmering the spinach right in the curry, it wilts down beautifully, allowing you to sneak in volumes of greens without even noticing it in the flavor.
When you combine the protein and fiber from the chickpeas with the huge vitamin boost from the spinach, you realize this isn’t just a tasty dinner; it’s genuinely nourishing. It’s proof that wholesome eating doesn’t have to be complicated or boring!
Serving Suggestions for Your Chickpea and Spinach Coconut Curry
We’ve made the star of the show, and while the fluffy jasmine rice we cooked is certainly the most traditional partner for this dish, you absolutely don’t have to stop there! Planning out what goes beside your curry makes it feel like a complete, satisfying spread, ready for any evening, even one dedicated to Meatless Monday Ideas!
If you’re looking for something a little heartier than rice, or maybe you just want a different texture to scoop up all that amazing sauce, I highly recommend making a batch of warm naan bread. It’s heavenly for dipping—you just tear off a piece and sop up every last bit of the coconut sauce. Honestly, if you need ideas for perfect grain pairings, I always reference my guide on garlic chili shrimp with jasmine rice because those grain-cooking methods work just as well for curry!
Another fantastic idea is swapping out the rice entirely for quinoa. Quinoa adds a totally different, slightly nuttier flavor profile and boosts the protein even further in your vegetarian curry recipe. It’s a simple switch that makes the whole chickpea dinner feel lighter!
But if you want to cut through the richness of that full-fat coconut milk, you need something bright and sharp on the side. My favorite addition is a quick pickled cucumber salad. It’s nothing fancy—just thinly sliced cukes, a splash of rice vinegar, a tiny bit of salt, and maybe a pinch of sugar. The crispness and tang are the perfect counterpoint to the creamy, warm curry. It truly brings the whole experience together!
Frequently Asked Questions About Chickpea and Spinach Coconut Curry
It’s normal to have questions when you’re trying a new recipe, especially when you’re trying to make sure it fits perfectly into your healthy eating plan. These are the things I get asked most often when people try to make my favorite recipe! Don’t worry; this chickpea dinner is super adaptable.
Can I use frozen spinach instead of fresh in this chickpea and spinach coconut curry?
Absolutely! I use fresh when I can, especially when I’m feeling inspired by my foraging walks, but frozen works just fine. The key is one simple step: you must thaw the spinach completely first. Once it’s thawed, you need to squeeze out every last drop of excess water. If you just dump it in frozen, it releases too much liquid into your sauce, and you end up with a watery curry that just isn’t as satisfying.
What is the best way to adjust the spice level of this vegetarian curry recipe?
Our base recipe is built around a medium red curry paste, but you know how it is—sometimes you just need more heat! The easiest way to control the spice in this vegetarian curry recipe is to play with the curry paste itself. If you want it milder, use just one tablespoon instead of 1.5. If you want it blazing hot, add an extra half-teaspoon of paste, or better yet, stir in a little cayenne pepper right along with your garlic and curry paste in that first sauté step. A little fresh chili, minced up, also works wonders if you have some on hand!
Is this recipe truly dairy free meals friendly?
Yes, it is 100% dairy free meals friendly, which is one of the reasons it’s such a reliable staple in my kitchen! We use absolutely no butter, no cream, and no yogurt. The entire creamy texture you get comes exclusively from the full-fat coconut milk we use. That rich coconut base gives you all the luxurious mouthfeel without any dairy ingredients whatsoever. Happy cooking!
Chickpea and Spinach Coconut Curry
Ingredients
Equipment
Method
- Cook the jasmine rice according to the package directions.
- Heat the avocado oil in a saucepan over medium heat. Add the minced garlic and curry paste. Sauté until the mixture softens and smells fragrant, about 1 to 2 minutes.
- Add the brown sugar, coconut milk, and soy sauce to the pan. Bring the mixture to a low simmer and cook until it thickens slightly.
- Add the drained chickpeas, spinach, and cilantro. Cook until the chickpeas are heated through and the spinach has wilted. If you prefer a creamier texture, mash the chickpeas slightly using the back of a wooden spoon.
- Taste the curry and adjust seasonings as needed. Serve the curry over the cooked rice. Top with extra cilantro before serving.
Notes
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Urban Forager & Hyperlocal Ingredient Specialist
My Brooklyn apartment balcony tells my story: vertical gardens packed with wild edibles, fermentation crocks bubbling with city-foraged greens, and the constant hum of dehydrators preserving herbs I’ve collected from unexpected urban corners. What started as weekend escapes to my aunt’s upstate farm during my Columbia botany studies turned into something bigger after I earned my Urban Ecology Master’s from The New School.
Instead of following traditional academic paths, I discovered that cities are actually amazing edible ecosystems—rooftop weeds, park-edge wild greens, vacant lot treasures that perfectly complement keto eating. Who knew that some of the best low-carb foods were growing right under our noses in Manhattan?
My recipe collections celebrate city seasons: spring dandelions and plantains, summer purslane from rooftops, autumn rose hips from community gardens, winter wild onions and cress. I’m certified through the New York Mycological Society and trained by Brooklyn Botanic Garden to forage safely and ethically. Over 180 of my recipes feature at least one urban-foraged ingredient—from sidewalk plantains to sumac berries and wild mint thriving in vacant lots.
My “Metropolitan Wild” column went viral after my dandelion coffee substitute hit social media. Now my weekend “Urban Wild Walks” through Central Park and Prospect Park sell out faster than I can schedule them. I teach city dwellers to spot safe, keto-friendly wild foods hiding in plain sight.
Currently, I’m partnering with local chefs to bring urban foraged elements to restaurant menus and developing an app that maps safe foraging spots across all five boroughs. Evenings find me tending my sourdough starters, pressing flowers for natural dyes, or weaving baskets from willow branches I collect during park maintenance.
Cities are wild food sanctuaries hiding in plain sight—keto eating becomes urban rebellion when you realize how much free, perfect nutrition grows right under our feet.