Mild Spiced Chickpea and Spinach Curry
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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- Step 2: Add 3 minced garlic cloves and 1 tbsp minced ginger, stirring for 1 minute until aromatic.
- 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.
- Step 4: Pour in 14 oz canned diced tomatoes and 1 cup coconut milk, stirring to combine. Bring to a gentle simmer.
- 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.
- 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.
Frequently asked questions
How long does Mild Spiced 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 Mild Spiced 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 canned chickpeas from drying out.
Can I substitute ingredients in Mild Spiced 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 Mild Spiced 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 Mild Spiced Chickpea and Spinach Curry vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
