Indian Chickpea and Spinach Curry with Quinoa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A rich and spicy Indian curry made with chickpeas, spinach, and aromatic spices, served over quinoa. This indian-inspired vegan ready in about 50 minutes pairs chickpeas, spinach, tomato 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

• 1 can chickpeas
• 2 cups spinach
• 2 tomato
• 1 tsp cumin
• 1 tsp garam masala
• 1 cup quinoa

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 1 tsp cumin seeds and sauté for 1-2 minutes until they release a nutty aroma and turn fragrant. Tip: Use a dry skillet to avoid oil splatter.
2. Step 2: Add 2 diced tomatoes (cut into 1/2-inch cubes) and 1 tsp garam masala to the skillet. Cook for 5-6 minutes, stirring occasionally, until the tomatoes soften and the spices bloom into a rich, aromatic paste. Tip: If the mixture sticks, add 1 tbsp water to loosen it.
3. Step 3: Drain and rinse 1 can chickpeas (15 oz) under cold water, then add them to the skillet along with 2 cups spinach (washed and roughly chopped). Stir to combine, then reduce heat to low. Simmer for 10-12 minutes, stirring occasionally, until the spinach wilts and the sauce thickens enough to coat the back of a spoon.
4. Step 4: In a separate medium pot, rinse 1 cup quinoa under cold water. Add 2 cups water (or broth) and a pinch of salt. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes. Let sit, covered, for 5 minutes, then fluff with a fork. Tip: Use a 2:1 water-to-quinoa ratio for perfectly cooked grains.
5. Step 5: Serve the curry in bowls, topped with quinoa, and garnished with additional garam masala if desired. Pair with steamed rice or warm naan for a complete meal.