Half-Moon Chickpea and Spinach Curry

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A vibrant vegetarian curry combining chickpeas and fresh spinach simmered in a spiced tomato sauce, perfect for a filling meal. This Indian-inspired curry recipe (vegetarian), ready in about 35 minutes, pairs chickpeas, spinach, onion 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 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 cooked or canned, drained chickpeas
• 4 cups fresh, roughly chopped spinach
• 1 medium, finely chopped onion
• 3 cloves, minced garlic cloves
• 1 tbsp grated ginger
• 1 cup tomato puree
• 1/2 cup coconut milk
• 2 tbsp vegetable oil
• 2 tbsp curry powder
• 1 tsp cumin seeds
• 1 tsp salt
• 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 pan over medium heat. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant.
2. Step 2: Add 1 medium chopped onion and sauté for 5 minutes until translucent. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking an additional 2 minutes.
3. Step 3: Mix in 2 tbsp curry powder and 1 cup tomato puree, cooking for 3-4 minutes until the sauce thickens and darkens slightly.
4. Step 4: Add 2 cups cooked chickpeas, 1/2 cup water, and 1/2 cup coconut milk. Stir well and simmer for 10 minutes.
5. Step 5: Fold in 4 cups chopped fresh spinach and cook for another 3 minutes until spinach wilts and blends into the curry. Season with 1 tsp salt to taste and serve hot.