High-Protein Chickpea and Spinach Curry
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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- Step 3: Stir in 2 tbsp curry powder and 1 tsp turmeric powder, cooking for 1 minute to release the spices' aroma.
- Step 4: Pour in 1 can (14 oz) diced tomatoes and simmer for 5 minutes until the sauce thickens slightly.
- 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.
- Step 6: Add 5 cups chopped fresh spinach and cook for 4-5 minutes until the spinach wilts and blends into the curry.
- 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.
Frequently asked questions
How long does High-Protein Chickpea and Spinach Curry take to make?
Total time is about 40 minutes (15 min prep + 25 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 High-Protein Chickpea and Spinach Curry?
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 fresh spinach, chopped from drying out.
Can I substitute ingredients in High-Protein Chickpea and Spinach Curry?
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 High-Protein Chickpea and Spinach Curry 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 High-Protein Chickpea and Spinach Curry vegetarian?
Yes — this recipe is tagged vegetarian, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
