One-Pan Spicy Chickpea and Spinach Curry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A quick, flavorful curry featuring tender chickpeas and fresh spinach simmered in a fragrant tomato and coconut sauce. This indian-inspired vegan (vegan) ready in about 30 minutes pairs canned chickpeas, drained and rinsed, fresh spinach leaves, coconut milk (full fat) 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.

Prep: 10 min Cook: 20 min Serves 4 Indian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 medium finely chopped onion, 3 minced garlic cloves, and 1 tablespoon grated ginger, sautéing for 4-5 minutes until the onion is translucent and fragrant.
  2. Step 2: Stir in 2 teaspoons curry powder, 1 teaspoon ground cumin, and 1/2 teaspoon red chili flakes, cooking for 1 minute to release the spices' aroma.
  3. Step 3: Add 2 cups drained and rinsed canned chickpeas, 1 cup canned diced tomatoes, and 1/2 cup water. Bring the mixture to a simmer and cook for 8 minutes, stirring occasionally.
  4. Step 4: Pour in 1 cup full fat coconut milk and 4 cups fresh spinach leaves. Stir gently and cook for 3-4 minutes until the spinach wilts and the sauce thickens slightly.
  5. Step 5: Season with 1 teaspoon salt, remove from heat, and garnish with 2 tablespoons chopped fresh cilantro before serving with rice or flatbread.

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Frequently asked questions

How long does One-Pan Spicy Chickpea and Spinach Curry take to make?

Total time is about 30 minutes (10 min prep + 20 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 One-Pan Spicy 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 fresh spinach leaves from drying out.

Can I substitute ingredients in One-Pan Spicy 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 One-Pan Spicy 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 One-Pan Spicy Chickpea and Spinach Curry vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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