Hidden Layered Chickpea and Spinach Curry

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

A flavorful vegetarian curry where layers of spices and creamy spinach hide a hearty chickpea base. This Indian-inspired vegan recipe (vegetarian), ready in about 35 minutes, pairs canned chickpeas, fresh spinach, onion 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 can (15 oz), drained and rinsed canned chickpeas
• 4 cups, roughly chopped fresh spinach
• 1 medium (150 g), finely diced onion
• 3, minced garlic cloves
• 1 tbsp, grated ginger
• 1 cup coconut milk
• 2 tbsp tomato 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
• 1/2 cup water
• 2 tbsp, chopped fresh cilantro

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 finely diced medium onion and cook for 5 minutes until softened and translucent.
2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated 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 for 30 seconds to toast the spices.
4. Step 4: Mix in 2 tbsp tomato paste and cook for 2 minutes until the paste darkens slightly and the mixture is fragrant.
5. Step 5: Add 1 can (15 oz) drained chickpeas and 4 cups roughly chopped fresh spinach. Stir well to combine.
6. Step 6: Pour in 1 cup coconut milk and 1/2 cup water, stirring to create a creamy sauce. Season with 1 tsp salt.
7. Step 7: Simmer uncovered for 10 minutes over medium-low heat until the spinach is wilted and the sauce thickens slightly.
8. Step 8: Garnish with 2 tbsp chopped fresh cilantro before serving with rice or flatbread.