Homemade Vegan Chickpea and Spinach Curry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty homemade vegan curry featuring tender chickpeas simmered with fresh spinach and warming spices for a nourishing meal. This Indian-inspired dumpling recipe (vegan), ready in about 50 minutes, pairs cooked 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.

Prep: 15 min Cook: 35 min Serves 4 Indian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large saucepan over medium heat. Add 1 large finely chopped onion and sauté for 5-6 minutes until golden and soft.
  2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until aromatic.
  3. Step 3: Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, and 1/4 tsp red chili powder. Cook spices with the onion mixture for 1-2 minutes to release their fragrance.
  4. Step 4: Pour in 400 grams canned diced tomatoes and 1 tsp salt. Simmer the sauce for 10 minutes until it thickens slightly.
  5. Step 5: Add 400 grams cooked chickpeas and 200 ml coconut milk to the pot. Stir well, cover, and simmer for 10 minutes to meld flavors.
  6. Step 6: Fold in 150 grams fresh spinach and cook for 3-4 minutes until wilted and bright green.
  7. Step 7: Garnish with 10 grams chopped fresh cilantro and serve hot with steamed rice or flatbread.

Frequently asked questions

How long does Homemade Vegan Chickpea and Spinach Curry take to make?

Total time is about 50 minutes (15 min prep + 35 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 Homemade Vegan 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 cooked chickpeas from drying out.

Can I substitute ingredients in Homemade Vegan 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 Homemade Vegan 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 Homemade Vegan Chickpea and Spinach Curry vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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