Mild Spiced Chickpea and Spinach Curry

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

A comforting chickpea curry simmered with aromatic spices and fresh spinach for a wholesome vegetarian dinner. This Indian-inspired curry recipe (vegetarian), ready in about 40 minutes, pairs canned chickpeas, fresh spinach leaves, 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 leaves
• 1 medium, finely diced onion
• 3, minced garlic cloves
• 1 tbsp, minced ginger
• 14 oz canned diced tomatoes
• 1 cup coconut milk
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/4 cup, chopped for garnish cilantro leaves

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large saucepan over medium heat. Add 1 medium finely diced onion and sauté for 5 minutes until translucent and soft.
2. Step 2: Add 3 minced garlic cloves and 1 tbsp minced ginger, stirring for 1 minute until aromatic.
3. Step 3: Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, and 1 tsp garam masala. Cook the spices with the onion mixture for 1 minute to release their fragrance.
4. Step 4: Pour in 14 oz canned diced tomatoes and 1 cup coconut milk, stirring to combine. Bring to a gentle simmer.
5. Step 5: Add 2 cups drained canned chickpeas and 4 cups roughly chopped fresh spinach. Simmer uncovered for 10 minutes until the spinach wilts and the sauce thickens slightly.
6. Step 6: Season with 1 tsp salt, stir well, and cook for another 2 minutes. Remove from heat and garnish with 1/4 cup chopped cilantro leaves before serving with basmati rice or warm naan.