One-Pot Greek Yogurt Chickpea Curry with Spinach
A hearty, vegetarian curry combining chickpeas and spinach in a warm, spiced sauce thickened with tangy Greek yogurt. This greek-inspired vegan (vegetarian) ready in about 30 minutes pairs olive oil, large yellow onion, diced, garlic cloves, minced 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 tbsp olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 2 cups canned chickpeas, drained and rinsed
- 1 cup canned diced tomatoes
- 1 cup vegetable broth
- 3 cups fresh baby spinach
- 3/4 cup Greek yogurt
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh lemon juice
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and sauté for 6 minutes until soft and translucent.
- Step 2: Add 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground turmeric, 1 tsp ground coriander, and 1/2 tsp smoked paprika. Cook for 1 minute, stirring, until spices are fragrant.
- Step 3: Stir in 2 cups drained and rinsed canned chickpeas, 1 cup canned diced tomatoes, and 1 cup vegetable broth. Bring to a simmer and cook for 10 minutes until sauce thickens slightly.
- Step 4: Add 3 cups fresh baby spinach and cook for 3 minutes until wilted.
- Step 5: Remove from heat and gently stir in 3/4 cup Greek yogurt, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp fresh lemon juice until the sauce is creamy and well combined.
- Step 6: Serve hot with rice or flatbread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Greek Yogurt Chickpea Curry with Spinach take to make?
Total time is about 30 minutes (10 min prep + 20 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 Greek Yogurt Chickpea 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 olive oil from drying out.
Can I substitute ingredients in One-Pot Greek Yogurt Chickpea 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 Greek Yogurt Chickpea 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.
Is One-Pot Greek Yogurt Chickpea Curry with Spinach vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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