Half-Quantity Vegan Chickpea and Spinach Curry
A fragrant and hearty vegan curry using half the usual quantities, featuring chickpeas simmered in spiced tomato sauce with fresh spinach. This indian-inspired vegan (vegan, gluten free) ready in about 30 minutes pairs chickpeas (canned, drained and rinsed), olive oil, medium, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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. 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 cup chickpeas (canned, drained and rinsed)
- 1 tbsp olive oil
- 1/2 medium, finely chopped onion
- 2 cloves minced garlic cloves
- 1 tsp grated fresh ginger
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp turmeric powder
- 1/8 tsp cayenne pepper
- 1/2 cup canned diced tomatoes
- 1/2 cup coconut milk
- 2 cups, packed fresh spinach
- 1/2 tsp salt
- 1 tbsp chopped, for garnish fresh cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add 1/2 medium finely chopped onion and sauté for 4-5 minutes until soft and translucent.
- Step 2: Add 2 minced garlic cloves and 1 tsp grated fresh ginger; cook for 1 minute until fragrant.
- Step 3: Stir in 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/4 tsp turmeric powder, and 1/8 tsp cayenne pepper; cook for 30 seconds to bloom the spices.
- Step 4: Add 1 cup drained canned chickpeas, 1/2 cup canned diced tomatoes, and 1/2 cup coconut milk. Stir well and bring to a simmer.
- Step 5: Reduce heat to low and cook uncovered for 10 minutes until sauce thickens slightly.
- Step 6: Add 2 cups packed fresh spinach and 1/2 tsp salt, stirring until spinach wilts, about 2-3 minutes.
- Step 7: Remove from heat and garnish with 1 tbsp chopped fresh cilantro. Serve warm with rice or flatbread.
Frequently asked questions
How long does Half-Quantity 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-Quantity 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 olive oil from drying out.
Can I substitute ingredients in Half-Quantity 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-Quantity 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-Quantity Vegan Chickpea and Spinach Curry vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
