One-Pot Spicy Chickpea and Spinach Curry

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A hearty, aromatic curry featuring tender chickpeas and fresh spinach simmered in a fragrant tomato and coconut milk sauce. This Indian-inspired curry recipe (vegetarian), 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 320 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 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 red chili powder
• 14 oz canned diced tomatoes
• 1 cup coconut milk
• 2 cups drained and rinsed canned chickpeas
• 4 cups packed fresh spinach
• 1 tsp salt
• 1/4 cup chopped fresh cilantro
• 1 tbsp lemon juice

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

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until softened and translucent.
2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
3. Step 3: Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, and 1/4 tsp red chili powder; cook for 30 seconds to toast the spices.
4. Step 4: Pour in 14 oz canned diced tomatoes and 1 cup coconut milk, stirring to combine. Bring to a gentle simmer and cook for 5 minutes until the sauce thickens slightly.
5. Step 5: Add 2 cups drained and rinsed canned chickpeas and 4 cups packed fresh spinach, stirring until the spinach wilts.
6. Step 6: Season with 1 tsp salt and simmer for another 5 minutes to allow flavors to meld.
7. Step 7: Remove from heat and stir in 1/4 cup chopped fresh cilantro and 1 tbsp lemon juice for brightness. Serve warm with rice or flatbread.