One-Pot Chickpea and Greek Yogurt Curry with Spinach
A plant-based, creamy curry featuring chickpeas and spinach simmered in a tangy Greek yogurt sauce with warming spices. This greek-inspired vegan ready in about 35 minutes pairs drained and rinsed 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
Instructions
- 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.
- Step 2: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, stirring for 1 minute until aromatic.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Chickpea and Greek Yogurt Curry with Spinach take to make?
Total time is about 35 minutes (10 min prep + 25 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-Pot Chickpea and Greek Yogurt Curry with Spinach?
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 greek yogurt from drying out.
Can I substitute ingredients in One-Pot Chickpea and Greek Yogurt Curry with Spinach?
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-Pot Chickpea and Greek Yogurt Curry with Spinach 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.
What goes well with One-Pot Chickpea and Greek Yogurt Curry with Spinach?
Greek vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
