One-Pan Chickpea and Spinach Curry

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

A quick, flavorful curry featuring tender chickpeas and fresh spinach simmered in a spiced tomato sauce. This Indian-inspired vegan recipe, ready in about 35 minutes, pairs canned chickpeas, fresh spinach, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/4 tsp cayenne pepper
• 1 can (14 oz) canned diced tomatoes
• 1/2 cup coconut milk
• 1 tsp salt
• 1/4 cup, chopped fresh cilantro
• 1 tbsp lemon juice

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until softened and translucent.
2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
3. Step 3: Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, and 1/4 tsp cayenne pepper, stirring for 30 seconds to toast the spices.
4. Step 4: Pour in 1 can (14 oz) diced tomatoes with their juices and simmer for 5 minutes until the sauce thickens slightly.
5. Step 5: Add 2 cups drained and rinsed canned chickpeas and 1/2 cup coconut milk, stirring to combine. Cook for 7 minutes over medium heat, allowing flavors to meld.
6. Step 6: Fold in 4 cups roughly chopped fresh spinach and cook for 2 minutes until wilted.
7. Step 7: Season with 1 tsp salt and remove from heat. Stir in 1 tbsp lemon juice and 1/4 cup chopped fresh cilantro before serving.