One-Pot Spiced Chickpea and Spinach Curry

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A vibrant vegetarian curry simmered with aromatic spices, tender chickpeas, and fresh spinach for a wholesome meal. This indian-inspired vegetarian (gluten free) ready in about 60 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 380 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 olive oil
• 1 medium, finely chopped 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 tsp garam masala
• 14 oz can crushed tomatoes
• 1 cup coconut milk
• 2 cups cooked chickpeas
• 4 cups, roughly chopped fresh spinach
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh cilantro
• 1 cup, uncooked basmati rice

Instructions

1. Step 1: Rinse 1 cup basmati rice under cold water until clear, then soak for 20 minutes while preparing the curry.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until translucent.
3. Step 3: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger; cook for 1 minute until fragrant.
4. Step 4: Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, and 1 tsp garam masala, stirring for 30 seconds to toast the spices.
5. Step 5: Pour in a 14 oz can of crushed tomatoes and 1 cup coconut milk, mixing thoroughly, then bring to a simmer over medium-low heat.
6. Step 6: Add 2 cups cooked chickpeas, 1 tsp salt, and 1/2 tsp black pepper, simmer uncovered for 10 minutes, stirring occasionally.
7. Step 7: Drain the soaked rice and add it to the pot along with 2 cups water; stir gently to combine.
8. Step 8: Cover and cook on low heat for 15 minutes until rice is tender and liquid is absorbed.
9. Step 9: Stir in 4 cups roughly chopped fresh spinach and cook for 3 minutes until wilted.
10. Step 10: Remove from heat, sprinkle 1/4 cup chopped fresh cilantro on top, and fluff the rice-curry mixture before serving.