One-Pot Chickpea and Greek Yogurt Curry with Spinach

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

A plant-based, creamy curry featuring chickpeas and spinach simmered in a tangy Greek yogurt sauce with warming spices. This Greek-inspired vegan recipe, ready in about 35 minutes, pairs canned chickpeas, Greek yogurt, 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
• 1 cup Greek yogurt
• 2 tbsp olive oil
• 1 medium, finely chopped yellow onion
• 3, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1 cup diced tomatoes
• 3 cups baby spinach
• 1/2 cup vegetable broth
• 1 tsp salt
• 1 tbsp fresh lemon juice
• 2 tbsp, chopped fresh cilantro

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until hot. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until soft.
2. Step 2: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, stirring for 1 minute until aromatic.
3. Step 3: Sprinkle in 1 tsp ground cumin, 1/2 tsp ground turmeric, 1 tsp ground coriander, and 1/4 tsp cayenne pepper; cook for 30 seconds to bloom the spices.
4. Step 4: Stir in 2 cups drained and rinsed canned chickpeas, 1 cup diced tomatoes, and 1/2 cup vegetable broth. Bring to a simmer and cook for 10 minutes.
5. Step 5: Reduce heat to low and gently fold in 1 cup Greek yogurt and 3 cups baby spinach. Cook for another 5 minutes until spinach wilts and the sauce thickens.
6. Step 6: Season with 1 tsp salt and 1 tbsp fresh lemon juice. Garnish with 2 tbsp chopped fresh cilantro before serving with warm flatbread or rice.