Aromatic Coconut Chickpea and Spinach Curry
A fragrant, comforting curry with creamy coconut milk, vibrant spinach, and protein-rich chickpeas. Served with cool plain yogurt, this easy meal is designed to yield six satisfying servings.
Prep
10 min
Cook
25 min
Total
35 min
Makes
6 servings
Created together. Shared with you.
Made by Kyla + Lila
Kyla created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthDigestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
25 min
Total
35 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Large pot · Knife and cutting board
Time saver
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze portions for up to 3 months.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 10 steps complete
Next: Dice 1 medium yellow onion and mince…
- 01
Dice 1 medium yellow onion and mince…
Dice 1 medium yellow onion and mince 4 cloves of garlic.
Tap card to mark done - 02
Heat 1 tbsp of olive oil in…
Heat 1 tbsp of olive oil in a large pot or Dutch oven over medium heat at 350°F (175°C).
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Add the diced onion and garlic to…
Add the diced onion and garlic to the pot and cook for 4 to 5 minutes, stirring occasionally, until soft and translucent.
Look for: soft and translucent
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Stir in 2 tbsp curry powder
Stir in 2 tbsp curry powder, 1 tsp ground turmeric, and 0.75 tsp ground ginger, cooking for 1 minute until fragrant.
Look for: fragrant
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Pour in one 14
Pour in one 14.5 oz (411g) can of diced tomatoes and one 13.5 oz (400ml) can of light coconut milk, stirring to combine all ingredients thoroughly.
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Drain and rinse two 15 oz (425g)…
Drain and rinse two 15 oz (425g) cans of chickpeas, then stir them into the pot.
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Bring the curry to a gentle simmer…
Bring the curry to a gentle simmer over medium-low heat and cook uncovered for 15 minutes, allowing flavors to meld and sauce to thicken slightly.
Allow: 15 minutes
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Stir in 5 oz (142g) of fresh…
Stir in 5 oz (142g) of fresh spinach leaves in batches, letting them wilt completely into the sauce for 2 to 3 minutes.
Allow: 2 to 3 minutes
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Remove the pot from heat and allow…
Remove the pot from heat and allow to cool for 2 to 3 minutes before serving.
Allow: 2 to 3 minutes
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Portion into bowls and top each serving…
Portion into bowls and top each serving with 2 tbsp of plain Greek yogurt.
Ready when: everything is assembled and ready to enjoy
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