Creamy Spinach and Chickpea Curry
A vibrant Indian-inspired curry combining tender chickpeas and fresh spinach simmered in a fragrant spiced tomato and coconut sauce. This Indian-inspired curry recipe (vegetarian), ready in about 40 minutes, pairs olive oil, yellow onion, garlic cloves 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 tbsp olive oil
- 1 medium, finely chopped yellow onion
- 4 cloves, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 1 tsp ground turmeric
- 1 tbsp ground coriander
- 1 tsp garam masala
- 1 cup canned diced tomatoes
- 2 cups, drained and rinsed canned chickpeas
- 1 cup coconut milk
- 4 cups, roughly chopped fresh spinach leaves
- 1 tsp salt
- 1/4 cup, chopped for garnish fresh cilantro
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5-6 minutes until soft and golden.
- Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant. Add 1 tsp ground turmeric, 1 tbsp ground coriander, and 1 tsp garam masala; cook spices for 30 seconds to bloom their flavors.
- Step 3: Pour in 1 cup canned diced tomatoes and simmer for 5 minutes until sauce thickens slightly.
- Step 4: Add 2 cups drained and rinsed canned chickpeas and 1 cup coconut milk, stirring well to combine. Simmer the curry uncovered for 10 minutes until sauce thickens and chickpeas soften further.
- Step 5: Stir in 4 cups roughly chopped fresh spinach leaves and 1 tsp salt, cooking for 3-4 minutes until spinach wilts. Remove from heat and garnish with 1/4 cup chopped fresh cilantro before serving.
Frequently asked questions
How long does Creamy Spinach and Chickpea Curry take to make?
Total time is about 40 minutes (10 min prep + 30 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 Creamy Spinach and Chickpea 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 olive oil from drying out.
Can I substitute ingredients in Creamy Spinach and Chickpea 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 Creamy Spinach and Chickpea 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 Creamy Spinach and Chickpea 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.
