One-Pot Budget-Friendly Chickpea and Spinach Curry

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

A hearty, economical curry featuring chickpeas and fresh spinach simmered in a fragrant tomato and coconut sauce. This Indian-inspired vegan recipe (gluten-free), ready in about 35 minutes, pairs olive oil, yellow 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 rice, quinoa, or a quick salad. 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, 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
• 14 oz canned diced tomatoes
• 1 cup canned coconut milk
• 15 oz, drained and rinsed canned chickpeas
• 4 cups, roughly chopped fresh spinach
• 1 tsp salt
• 1/4 cup, chopped fresh cilantro
• 1 tbsp lemon juice

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 pot over medium heat. Add 1 diced medium yellow onion and cook for 5 minutes until softened and translucent.
2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger; cook 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; sauté for 30 seconds to release the spices' aroma.
4. Step 4: Pour in 14 oz canned diced tomatoes and 1 cup canned coconut milk, stirring to combine. Bring to a gentle simmer and cook for 8 minutes until sauce thickens slightly.
5. Step 5: Add 15 oz drained and rinsed canned chickpeas and 4 cups roughly chopped fresh spinach. Cook for 5 minutes, stirring occasionally until the spinach wilts and chickpeas are heated through.
6. Step 6: Season with 1 tsp salt and stir in 1 tbsp fresh lemon juice and 1/4 cup chopped fresh cilantro. Serve warm.