Half-Hour Chickpea and Spinach Curry
A quick and hearty vegetarian curry featuring chickpeas and fresh spinach in a mildly spiced tomato sauce. This indian-inspired vegetarian (vegetarian) ready in about 30 minutes pairs roughly chopped fresh spinach, olive oil, medium, finely diced yellow onion 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
Instructions
- 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.
- Step 2: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 more minute until aromatic.
- 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.
- Step 4: Pour in 1 cup canned diced tomatoes and cook for 5 minutes until the tomatoes break down and the sauce thickens slightly.
- 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.
- Step 6: Fold in 4 cups roughly chopped fresh spinach and cook for 3 minutes until the spinach wilts and blends into the curry.
- Step 7: Remove from heat and garnish with 1/4 cup chopped fresh cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Hour 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 Half-Hour 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 roughly chopped fresh spinach from drying out.
Can I substitute ingredients in Half-Hour 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 Half-Hour 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 Half-Hour 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.
