High-Protein Chickpea and Spinach Curry

By AislePrompt Editorial · Published 2026-07-12 · Updated 2026-07-12

A hearty, protein-rich curry featuring tender chickpeas and fresh spinach simmered in a fragrant tomato and coconut sauce. This Indian-inspired curry recipe (vegetarian, high protein), ready in about 40 minutes, pairs canned chickpeas, drained and rinsed, fresh spinach, chopped, onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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 cans (15 oz each) canned chickpeas, drained and rinsed
• 5 cups fresh spinach, chopped
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes, canned
• 2 tbsp curry powder
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 2 tbsp vegetable oil
• 1 tsp salt
• 2 tbsp fresh cilantro, chopped
• 1 tbsp fresh lemon juice

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant.
2. Step 2: Add 1 large finely chopped onion, 3 minced garlic cloves, and 1 tbsp grated ginger to the skillet. Sauté for 5-6 minutes until the onion is translucent and soft.
3. Step 3: Stir in 2 tbsp curry powder and 1 tsp turmeric powder, cooking for 1 minute to release the spices' aroma.
4. Step 4: Pour in 1 can (14 oz) diced tomatoes and simmer for 5 minutes until the sauce thickens slightly.
5. Step 5: Add 2 cans (15 oz each) drained and rinsed chickpeas and 1 can (14 oz) coconut milk. Stir well and bring to a gentle simmer.
6. Step 6: Add 5 cups chopped fresh spinach and cook for 4-5 minutes until the spinach wilts and blends into the curry.
7. Step 7: Season with 1 tsp salt and finish with 1 tbsp fresh lemon juice and 2 tbsp chopped cilantro for brightness before serving over rice or with flatbread.