Half-Moon Chickpea and Spinach Curry
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
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Add 2 cups cooked chickpeas, 1/2 cup water, and 1/2 cup coconut milk. Stir well and simmer for 10 minutes.
- 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.
Frequently asked questions
How long does Half-Moon Chickpea and Spinach Curry take to make?
Total time is about 35 minutes (10 min prep + 25 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-Moon 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 chickpeas from drying out.
Can I substitute ingredients in Half-Moon 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-Moon 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-Moon 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.
What others are saying
- ★★★★★
Half-moon chickpeas? I thought they were a typo but they were so fun to eat! The dish is a hit.
- ★★★★★
Made this for my kids and they devoured it. So simple and healthy!
- ★★★★★
The curry had the perfect balance of spices. My husband said it's better than my mom's.
