Braised Indian-Spiced Chickpea and Spinach Curry
A comforting vegan curry with tender chickpeas and vibrant spinach slowly braised in a fragrant tomato and spice sauce, embodying authentic Indian flavors. This indian-inspired vegan (vegan) ready in about 40 minutes pairs chickpeas, cooked or canned, fresh spinach, washed and chopped, medium onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 cups chickpeas, cooked or canned
- 4 cups fresh spinach, washed and chopped
- 1 medium onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 cup tomato puree
- 3 tbsp vegetable oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 tsp garam masala
- 1 tsp salt
- 1 cup water
- 1/4 cup fresh cilantro, chopped
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a large pot over medium heat. Add 1 medium finely chopped onion, sauté for 5-6 minutes until soft and translucent.
- Step 2: Add 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
- Step 3: Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, and 1/2 tsp red chili powder. Cook spices for 30 seconds to bloom.
- Step 4: Pour in 1 cup tomato puree and 1 cup water, stirring well, then simmer for 5 minutes until the sauce thickens slightly.
- Step 5: Add 2 cups cooked chickpeas and 4 cups chopped fresh spinach, stirring to combine. Cover and cook for 10 minutes until spinach wilts and flavors meld.
- Step 6: Sprinkle 1 tsp garam masala and 1 tsp salt, stir well, and simmer uncovered for 2 more minutes.
- Step 7: Garnish with 1/4 cup chopped fresh cilantro and serve hot with rice or flatbread.
Frequently asked questions
How long does Braised Indian-Spiced Chickpea and Spinach Curry take to make?
Total time is about 40 minutes (15 min prep + 25 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 Braised Indian-Spiced Chickpea and Spinach Curry?
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 chickpeas, cooked or canned from drying out.
Can I substitute ingredients in Braised Indian-Spiced Chickpea and Spinach Curry?
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 Braised Indian-Spiced Chickpea and Spinach Curry 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 Braised Indian-Spiced Chickpea and Spinach Curry vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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