Chickpea and Spinach Curry
A vibrant vegetarian curry featuring chickpeas and spinach simmered in a tomato-based sauce with fragrant spices, perfect for a wholesome meal. This Indian-inspired vegan recipe (vegetarian), ready in about 30 minutes, pairs canned chickpeas, drained and rinsed, fresh spinach leaves, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, 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
- 1 cup canned chickpeas, drained and rinsed
- 2 cups fresh spinach leaves
- 2 tbsp vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tbsp ginger, grated
- 1 cup canned diced tomatoes
- 1/2 cup coconut milk
- 2 tsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
- 1/2 cup water
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat until shimmering. Add 1 finely chopped medium onion and sauté for 5 minutes until softened and translucent.
- Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
- Step 3: Add 2 tsp curry powder, 1 tsp ground cumin, and 1 tsp ground coriander, stirring constantly for 30 seconds to toast the spices.
- Step 4: Pour in 1 cup canned diced tomatoes, 1/2 cup coconut milk, 1/2 cup water, and 1 tsp salt. Bring to a simmer and cook for 5 minutes until the sauce thickens slightly.
- Step 5: Add 1 cup drained canned chickpeas and 2 cups fresh spinach leaves. Cook for another 3-4 minutes until the spinach wilts and the chickpeas are heated through. Adjust seasoning before serving.
Frequently asked questions
How long does Chickpea and Spinach Curry take to make?
Total time is about 30 minutes (10 min prep + 20 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 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 fresh spinach leaves from drying out.
Can I substitute ingredients in 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 Chickpea and Spinach Curry for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Chickpea and Spinach Curry 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.
