Herb-Simmered Indian Chickpea Curry with Tomato and Spinach
A fragrant and creamy chickpea curry simmered with fresh tomatoes, spinach, and an authentic blend of Indian spices. This Indian-inspired vegan recipe, ready in about 35 minutes, pairs canned chickpeas, drained, fresh spinach leaves, diced tomatoes 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 canned chickpeas, drained
- 3 cups fresh spinach leaves
- 1.5 cups diced tomatoes
- 1 medium onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1/4 tsp cayenne pepper
- 2 tbsp vegetable oil
- 1 cup water
- to taste salt
- 1/4 cup fresh cilantro, chopped
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until translucent.
- Step 2: Stir in 4 minced garlic cloves and 1 tablespoon grated ginger; cook for 1 minute until fragrant.
- Step 3: Add 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric powder, 1 teaspoon garam masala, and 1/4 teaspoon cayenne pepper; stir and cook for 30 seconds.
- Step 4: Pour in 1.5 cups diced tomatoes and 1 cup water, simmer for 5 minutes until the sauce thickens slightly.
- Step 5: Add 2 cups drained canned chickpeas and 3 cups fresh spinach leaves; cook for another 7 minutes until spinach is wilted and chickpeas heated through.
- Step 6: Season with salt to taste and garnish with 1/4 cup chopped fresh cilantro before serving.
Frequently asked questions
How long does Herb-Simmered Indian Chickpea Curry with Tomato and Spinach take to make?
Total time is about 35 minutes (15 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 Herb-Simmered Indian Chickpea Curry with Tomato and Spinach?
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 canned chickpeas, drained from drying out.
Can I substitute ingredients in Herb-Simmered Indian Chickpea Curry with Tomato and Spinach?
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 Herb-Simmered Indian Chickpea Curry with Tomato and Spinach 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 Herb-Simmered Indian Chickpea Curry with Tomato and Spinach 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.
