One-Pot Chickpea and Tomato Curry with Spinach

By AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

A warming, hearty curry combining chickpeas and fresh spinach in a rich tomato sauce, perfect for a quick and satisfying vegetarian meal. This Indian-inspired curry recipe (vegetarian, gluten free), ready in about 35 minutes, pairs extra virgin 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 350 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 extra virgin olive oil
• 1 medium, diced yellow onion
• 4, 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
• 1/2 cup coconut milk
• 2 cups, drained and rinsed canned chickpeas
• 4 cups, roughly chopped fresh spinach leaves
• 1 tsp salt
• 1/4 cup, chopped fresh cilantro
• 1 cup, uncooked basmati rice

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp extra virgin olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until translucent and fragrant.
2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until aromatic.
3. Step 3: Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, and 1/4 tsp cayenne pepper; cook for 30 seconds to toast the spices.
4. Step 4: Pour in 14 oz canned diced tomatoes and 1/2 cup coconut milk, stirring to combine. Bring to a simmer and cook for 8 minutes until the sauce thickens slightly.
5. Step 5: Add 2 cups drained and rinsed canned chickpeas, 4 cups chopped fresh spinach leaves, and 1 tsp salt. Stir and cook for another 5 minutes until the spinach wilts and everything is heated through.
6. Step 6: Meanwhile, cook 1 cup uncooked basmati rice according to package instructions.
7. Step 7: Remove the curry from heat, stir in 1/4 cup chopped fresh cilantro, and serve hot over the cooked basmati rice.