Gluten-Free Chickpea and Spinach Curry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant and nourishing curry made with tender chickpeas and fresh spinach, simmered in a fragrant coconut-tomato sauce. This indian-inspired gluten free (vegetarian, dairy-free) ready in about 30 minutes pairs canned chickpeas, fresh spinach, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Prep: 10 min Cook: 20 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 finely chopped onion and sauté for 5 minutes until translucent and slightly golden.
  2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
  3. Step 3: Add 2 tbsp curry powder, 1 tsp ground cumin, 1/2 tsp turmeric powder, and 1/4 tsp red chili flakes (if using). Cook spices for 1 minute while stirring to release aroma.
  4. Step 4: Pour in 1 cup diced tomatoes and 1 cup full-fat coconut milk, stirring to combine, then add 1/2 cup water. Bring the mixture to a gentle simmer.
  5. Step 5: Add 1 can (15 oz) drained chickpeas and 4 cups roughly chopped fresh spinach. Stir well, cover, and simmer for 10 minutes until spinach is wilted and chickpeas are heated through.
  6. Step 6: Season with 1 tsp salt and 1 tbsp lemon juice, stir, then remove from heat. Garnish with 1/4 cup chopped fresh cilantro before serving over rice or gluten-free flatbread.

Frequently asked questions

How long does Gluten-Free 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 Gluten-Free 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 canned chickpeas from drying out.

Can I substitute ingredients in Gluten-Free 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 Gluten-Free 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 Gluten-Free Chickpea and Spinach Curry vegetarian?

Yes — this recipe is tagged vegetarian, dairy-free, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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