Half-Split Chickpea and Spinach Curry
A hearty vegetarian curry made with half-split chickpeas simmered in a spiced tomato and spinach sauce for a comforting meal. This indian-inspired curry (vegetarian) ready in about 65 minutes pairs dry half-split chickpeas (chana dal), water, fresh, chopped spinach leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
- 1 cup dry half-split chickpeas (chana dal)
- 3 cups water
- 4 cups fresh, chopped spinach leaves
- 1 large, finely chopped onion
- 2 medium, pureed tomatoes
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 2 tbsp vegetable oil
- 1 tsp salt
- 2 tbsp chopped fresh cilantro
Instructions
- Step 1: Rinse 1 cup dry half-split chickpeas thoroughly and soak them in water for 4 hours or overnight. Drain.
- Step 2: In a large pot, add soaked chickpeas and 3 cups fresh water. Bring to a boil, then reduce heat and simmer partially covered for 30-35 minutes until tender but not mushy.
- Step 3: While chickpeas cook, heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 large finely chopped onion and sauté for 6-7 minutes until soft and translucent.
- Step 4: Stir in 1 tbsp ginger paste and 1 tbsp garlic paste, cooking for 2 minutes until fragrant.
- Step 5: Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, and 1/2 tsp red chili powder. Cook spice mix for 1 minute to release aroma.
- Step 6: Pour in 2 medium pureed tomatoes and cook for 5-6 minutes until the oil separates and sauce thickens.
- Step 7: Add cooked chickpeas with their cooking liquid to the skillet, stir in 4 cups chopped fresh spinach and 1 tsp salt. Simmer uncovered for 10 minutes until spinach is wilted and curry thickens.
- Step 8: Garnish with 2 tbsp chopped fresh cilantro before serving with rice or flatbread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Split Chickpea and Spinach Curry take to make?
Total time is about 65 minutes (15 min prep + 50 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-Split 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 water from drying out.
Can I substitute ingredients in Half-Split 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-Split 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-Split 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.
