Hidden Gem Spicy Chickpea and Spinach Curry

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

A vibrant chickpea curry simmered with aromatic spices and fresh spinach for a hearty vegan meal full of layers of flavor. This Indian-inspired curry recipe (vegan, gluten free), ready in about 40 minutes, pairs olive oil, yellow onion, garlic cloves 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 rice, quinoa, or a quick salad. 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 tbsp olive oil
• 1 large, finely chopped yellow onion
• 4, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 cup canned diced tomatoes
• 2 cups, drained and rinsed canned chickpeas
• 4 cups, roughly chopped fresh spinach
• 1/2 cup coconut milk
• 1 tsp salt
• 1/4 cup, chopped fresh cilantro
• 1 tbsp lemon juice

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering. Add 1 large finely chopped yellow onion and sauté for 6 minutes until softened and golden.
2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
3. Step 3: Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, and 1/2 tsp red chili powder. Cook spices for 30 seconds, stirring continuously to release aromas.
4. Step 4: Pour in 1 cup canned diced tomatoes and cook for 5 minutes until the mixture thickens and deepens in color.
5. Step 5: Add 2 cups drained chickpeas and 1/2 cup coconut milk, stirring to combine. Simmer for 10 minutes over low heat.
6. Step 6: Fold in 4 cups roughly chopped fresh spinach and cook for 3 minutes until wilted.
7. Step 7: Season with 1 tsp salt, stir in 1/4 cup chopped fresh cilantro, and finish with 1 tbsp lemon juice before serving with rice or flatbread.