North-South Spiced Chickpea and Spinach Curry

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

A fragrant Indian-inspired curry blending warm northern spices with fresh spinach and creamy chickpeas for a hearty vegetarian meal. This Indian-inspired curry recipe (vegetarian), ready in about 40 minutes, pairs olive oil, onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 tbsp olive oil
• 1 medium, finely chopped onion
• 3, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 1 tsp cumin seeds
• 1 tbsp ground coriander
• 1 tsp ground turmeric
• 1 tsp garam masala
• 1/2 tsp red chili powder
• 14 oz canned diced tomatoes
• 2 cups, drained and rinsed canned chickpeas
• 6 cups fresh spinach
• 1 cup coconut milk
• 1 tsp salt
• 1/4 cup chopped, for garnish fresh cilantro
• 1/2 cup water

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant. Add 1 medium finely chopped onion and sauté for 5-7 minutes until translucent and beginning to brown.
2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until aromatic. Add 1 tbsp ground coriander, 1 tsp turmeric, 1 tsp garam masala, and 1/2 tsp red chili powder, stirring constantly for 30 seconds to release the spices' flavors.
3. Step 3: Pour in 14 oz canned diced tomatoes and 1/2 cup water, bring to a simmer and cook for 8 minutes until sauce thickens slightly.
4. Step 4: Add 2 cups drained chickpeas and 6 cups fresh spinach, stirring until spinach wilts completely. Pour in 1 cup coconut milk and 1 tsp salt, simmer on low for 5 minutes to blend flavors.
5. Step 5: Remove from heat and garnish with 1/4 cup chopped fresh cilantro. Serve warm with basmati rice or naan bread.