Half-Portion Vegan Chickpea and Spinach Curry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty and mildly spiced chickpea curry with fresh spinach, cooked in a fragrant tomato and coconut milk sauce perfect for a vegan-friendly dinner. This indian-inspired vegan (vegan) ready in about 30 minutes pairs cooked chickpeas, fresh spinach leaves, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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.

Prep: 10 min Cook: 20 min Serves 2 Indian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a medium saucepan over medium heat. Add 1/2 finely chopped onion, 2 minced garlic cloves, and 1 tsp minced ginger. Sauté for 4-5 minutes until onion is soft and translucent.
  2. Step 2: Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, and 1/4 tsp chili powder. Cook spices for 1 minute until fragrant.
  3. Step 3: Add 1/2 cup diced canned tomatoes and 1 cup cooked chickpeas to the pan. Cook for 5 minutes, stirring occasionally.
  4. Step 4: Pour in 1/2 cup coconut milk, add 2 cups fresh spinach leaves, and 1 tsp salt. Simmer for 7-8 minutes until spinach wilts and sauce thickens slightly.
  5. Step 5: Remove from heat and garnish with 2 tbsp chopped fresh cilantro. Serve hot with rice or flatbread.

Frequently asked questions

How long does Half-Portion Vegan 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-Portion Vegan 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 cooked chickpeas from drying out.

Can I substitute ingredients in Half-Portion Vegan 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-Portion Vegan Chickpea and Spinach Curry for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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-Portion Vegan Chickpea and Spinach Curry vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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