Half-Sized Spiced Chickpea and Spinach Curry
A comforting and flavorful half portion of chickpea curry simmered with fresh spinach and warming spices, perfect for a quick weeknight meal. This indian-inspired curry (vegetarian, gluten free) ready in about 30 minutes pairs drained and rinsed canned chickpeas, fresh spinach leaves, 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 drained and rinsed canned chickpeas
- 2 cups fresh spinach leaves
- 1/2 medium, finely chopped onion
- 2 minced garlic cloves
- 1 tsp grated ginger
- 1/2 cup canned diced tomatoes
- 1/2 cup coconut milk
- 1 tbsp vegetable oil
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/4 tsp red chili powder
- 3/4 tsp salt
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a medium saucepan over medium heat. Add 1 tsp cumin seeds and toast for 30 seconds until aromatic.
- Step 2: Add 1/2 finely chopped onion, 2 minced garlic cloves, and 1 tsp grated ginger; sauté for 5 minutes until onion is translucent and golden around the edges.
- Step 3: Stir in 1/2 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp garam masala, and 1/4 tsp red chili powder; cook for 1 minute to bloom the spices.
- Step 4: Add 1/2 cup canned diced tomatoes and 3/4 tsp salt, simmer for 5 minutes until tomatoes break down.
- Step 5: Add 1 cup drained chickpeas, 1/2 cup coconut milk, and 2 cups fresh spinach leaves; cook for 7 minutes, stirring occasionally until spinach wilts and curry thickens. Serve hot with rice or flatbread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Sized Spiced 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-Sized Spiced 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 fresh spinach leaves from drying out.
Can I substitute ingredients in Half-Sized Spiced 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-Sized Spiced 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-Sized Spiced Chickpea and Spinach Curry vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
