Half-Hour Spiced Chickpea and Spinach Curry

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A vibrant vegetarian curry combining tender chickpeas and fresh spinach in a rich, spiced tomato sauce ready in just 30 minutes. This Indian-inspired curry recipe (vegetarian, gluten free), ready in about 30 minutes, pairs canned chickpeas, fresh spinach, 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 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.

Ingredients

• 1 can (15 oz), drained and rinsed canned chickpeas
• 4 cups, roughly chopped fresh spinach
• 1 medium (150 g), finely diced onion
• 3 cloves, minced garlic cloves
• 1 tbsp fresh grated ginger
• 1 can (14 oz) canned diced tomatoes
• 1/2 cup coconut milk
• 2 tbsp vegetable oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1/4 tsp red chili powder
• 1 tsp salt
• 1/2 cup water
• 1/4 cup, chopped (for garnish) fresh cilantro

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 finely diced medium onion and sauté for 5 minutes until soft and translucent. Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
2. Step 2: Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, 1 tsp garam masala, and 1/4 tsp red chili powder to the skillet. Stir continuously for 30 seconds to toast the spices.
3. Step 3: Pour in 1 can (14 oz) diced tomatoes and 1/2 cup water, bring to a simmer, and cook for 5 minutes until the sauce thickens slightly.
4. Step 4: Add 1 can (15 oz) drained chickpeas and 1/2 cup coconut milk to the skillet. Stir to combine and simmer uncovered for 10 minutes, stirring occasionally.
5. Step 5: Fold in 4 cups roughly chopped fresh spinach and cook for 3 minutes until wilted and incorporated into the curry. Season with 1 tsp salt.
6. Step 6: Remove from heat and garnish with 1/4 cup chopped fresh cilantro. Serve hot with rice or naan.