One-Pot Chickpea and Spinach Curry

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty vegetarian curry combining tender chickpeas and fresh spinach in a spiced tomato sauce, perfect for an easy weeknight meal. This Indian-inspired vegetarian recipe, 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 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: 25 min Serves 4 Indian cuisine 280 cal/serving

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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
15 oz, drained and rinsed canned chickpeas
4 cups fresh baby spinach
1/2 cup coconut milk
1 tsp salt
1/4 cup water
1/4 cup chopped for garnish fresh cilantro

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Instructions

Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1 diced medium yellow onion and cook for 5 minutes until softened and translucent.
Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, sautéing for 1 minute until fragrant.
Step 3: Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, and 1/4 tsp cayenne pepper, stirring constantly for 30 seconds to release the spices' aroma.
Step 4: Pour in 14 oz canned diced tomatoes, 1/4 cup water, and 15 oz drained chickpeas. Bring to a simmer and cook uncovered for 10 minutes until the sauce thickens slightly.
Step 5: Stir in 4 cups fresh baby spinach and 1/2 cup coconut milk, cooking for 3 minutes until the spinach wilts and the sauce is creamy. Season with 1 tsp salt.
Step 6: Remove from heat and garnish with 1/4 cup chopped fresh cilantro before serving.