Hidden-Spiced Chickpea and Spinach Curry

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

A vibrant Indian-inspired curry featuring chickpeas and spinach infused with a blend of hidden warm spices that create a comforting, aromatic dish. This Indian-inspired curry 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 350 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, drained and rinsed canned chickpeas
• 4 cups, roughly chopped fresh spinach
• 1 medium, finely chopped onion
• 3, minced garlic cloves
• 1 tbsp, minced fresh ginger
• 1 cup canned diced tomatoes
• 1 cup coconut milk
• 2 tbsp vegetable oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1/4 tsp red chili powder
• 1 tsp salt
• 1/4 cup chopped, for garnish fresh cilantro

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 vegetable oil in a large skillet over medium heat. Add 1 medium finely chopped onion and cook for 5 minutes until translucent.
2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp minced 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, 1 tsp garam masala, and 1/4 tsp red chili powder. Cook spices with onion mixture for 2 minutes, stirring frequently to release their aroma.
4. Step 4: Pour in 1 cup canned diced tomatoes and 1 cup coconut milk. Bring mixture to a simmer and cook for 5 minutes until slightly thickened.
5. Step 5: Add 2 cups drained canned chickpeas and 4 cups roughly chopped fresh spinach. Stir well and simmer for 8 minutes until spinach wilts and flavors meld. Season with 1 tsp salt.
6. Step 6: Garnish with 1/4 cup chopped fresh cilantro and serve hot with basmati rice or naan.