Punjabi-Spiced Chickpea Curry with Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant vegetarian curry featuring creamy chickpeas simmered in a fragrant tomato-cream sauce with traditional Indian spices. This indian-inspired vegetarian ready in about 35 minutes pairs chickpeas, tomato puree, coconut milk 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 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.

★ 4.2 (10 ratings) Prep: 15 min Cook: 20 min Serves 4 Indian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat coconut oil in a large saucepan over medium heat. Add diced onion and cook for 5 minutes until translucent, stirring occasionally.
  2. Step 2: Add minced garlic, grated ginger, cumin, coriander, and turmeric; cook for 1 minute until aromatic.
  3. Step 3: Stir in tomato puree and cook for 3 minutes, scraping the bottom of the pan to prevent sticking.
  4. Step 4: Add drained chickpeas, coconut milk, and 1/4 cup water. Simmer uncovered for 15 minutes on low heat, stirring occasionally.
  5. Step 5: Stir in spinach and cook for 2-3 minutes until wilted and fully incorporated into the sauce.

Frequently asked questions

How long does Punjabi-Spiced Chickpea Curry with Spinach take to make?

Total time is about 35 minutes (15 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 Punjabi-Spiced 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 chickpeas from drying out.

Can I substitute ingredients in Punjabi-Spiced 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 Punjabi-Spiced 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.

What goes well with Punjabi-Spiced Chickpea Curry with Spinach?

Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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