Half-Hour Chickpea and Spinach Curry

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

A quick and hearty vegetarian curry featuring chickpeas and fresh spinach in a mildly spiced tomato sauce. This Indian-inspired vegetarian recipe, ready in about 30 minutes, pairs canned chickpeas, fresh spinach, olive oil 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 (about 1 can, drained and rinsed) canned chickpeas
• 4 cups, roughly chopped fresh spinach
• 2 tbsp olive oil
• 1 medium, finely diced yellow onion
• 3, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/4 tsp red chili powder
• 1 cup canned diced tomatoes
• 1/2 cup coconut milk
• 1 tsp salt
• 1/2 cup water
• 1/4 cup, chopped (for garnish) fresh cilantro

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 olive oil in a large skillet over medium heat. Add 1 medium finely diced yellow onion and sauté for 4-5 minutes until translucent and fragrant.
2. Step 2: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 more minute until aromatic.
3. Step 3: Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, and 1/4 tsp red chili powder, cooking for 30 seconds to toast the spices.
4. Step 4: Pour in 1 cup canned diced tomatoes and cook for 5 minutes until the tomatoes break down and the sauce thickens slightly.
5. Step 5: Add 2 cups drained canned chickpeas, 1/2 cup coconut milk, 1/2 cup water, and 1 tsp salt. Stir well and simmer for 10 minutes.
6. Step 6: Fold in 4 cups roughly chopped fresh spinach and cook for 3 minutes until the spinach wilts and blends into the curry.
7. Step 7: Remove from heat and garnish with 1/4 cup chopped fresh cilantro before serving.