Quick Vegetarian Chickpea and Spinach Curry

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A simple, hearty chickpea and spinach curry made in under 30 minutes, bursting with warm spices and creamy coconut milk. This Indian-inspired vegetarian recipe, ready in about 30 minutes, pairs 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.

Prep: 10 min Cook: 20 min Serves 3 Indian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Add 2 tbsp tomato paste and cook for 2 minutes, stirring frequently until the paste darkens slightly.
  4. 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.
  5. 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.

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