Half-and-Half Chickpea and Spinach Curry

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

A vibrant Indian-inspired curry combining half chickpeas and half fresh spinach in a fragrant tomato and spice sauce. This Indian-inspired curry recipe (vegetarian), ready in about 35 minutes, pairs cooked chickpeas, fresh spinach leaves, onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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 cooked chickpeas
• 1 cup fresh spinach leaves
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 3/4 cup tomato puree
• 1/2 cup coconut milk
• 2 tbsp vegetable oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• 1 tsp salt
• 2 tbsp fresh cilantro, chopped
• 1/2 cup water

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 medium finely chopped onion and sauté for 5-6 minutes until soft and golden.
2. Step 2: Stir in 2 minced garlic cloves, 1 tbsp grated ginger, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, and 1/2 tsp garam masala. Cook for 1-2 minutes until spices are fragrant.
3. Step 3: Add 3/4 cup tomato puree and 1 tsp salt; cook for 5 minutes until the sauce thickens and deepens in color.
4. Step 4: Stir in 1 cup cooked chickpeas and 1/2 cup water; simmer for 5 minutes.
5. Step 5: Add 1 cup fresh spinach leaves and 1/2 cup coconut milk; cook for another 3-4 minutes until spinach wilts and curry is creamy.
6. Step 6: Remove from heat and garnish with 2 tbsp chopped fresh cilantro. Serve hot with rice or flatbread.