Quick Vegetarian Chickpea and Spinach Curry
A simple, hearty chickpea and spinach curry made in under 30 minutes, bursting with warm spices and creamy coconut milk. This indian-inspired vegetarian (vegetarian) ready in about 30 minutes pairs (about 1 can, drained) cooked chickpeas, fresh spinach, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, 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 cups (about 1 can, drained) cooked chickpeas
- 4 cups fresh spinach
- 1 cup coconut milk
- 1 medium, finely chopped onion
- 3, minced garlic cloves
- 1 tbsp, minced fresh ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/4 tsp cayenne pepper
- 2 tbsp tomato paste
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/2 cup water
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until translucent and fragrant.
- Step 2: Stir in 3 minced garlic cloves and 1 tbsp minced ginger; cook for 1 minute until aromatic. Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, and 1/4 tsp cayenne pepper. Toast spices for 30 seconds to release their fragrance.
- Step 3: Add 2 tbsp tomato paste and cook for 2 minutes, stirring frequently until the paste darkens slightly.
- Step 4: Pour in 1 cup coconut milk and 1/2 cup water, stir to combine. Add 2 cups cooked chickpeas and 1 tsp salt. Simmer uncovered for 8 minutes until the sauce thickens.
- Step 5: Add 4 cups fresh spinach and stir until wilted, about 2 minutes. Taste and adjust seasoning if needed. Serve hot with rice or naan bread.
Frequently asked questions
How long does Quick Vegetarian Chickpea and Spinach Curry 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 Quick Vegetarian Chickpea and Spinach Curry?
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 fresh spinach from drying out.
Can I substitute ingredients in Quick Vegetarian Chickpea and Spinach Curry?
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 Quick Vegetarian Chickpea and Spinach Curry for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Quick Vegetarian Chickpea and Spinach Curry 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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