Regional Herb-Infused Chickpea and Spinach Curry
A vibrant vegan curry packed with tender chickpeas and fresh spinach, enhanced by a blend of regional herbs and spices for a comforting meal. This indian-inspired vegan (vegan) ready in about 35 minutes pairs olive oil, medium, finely chopped onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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, finely chopped onion
- 3, minced garlic cloves
- 1 tbsp grated fresh ginger
- 2 tbsp regional curry spice blend (turmeric, cumin, coriander, garam masala)
- 1 can (14.5 oz) canned diced tomatoes
- 2 cups canned chickpeas, drained and rinsed
- 4 cups fresh spinach leaves
- 1 cup coconut milk
- 1 tsp salt
- 2 tbsp chopped fresh cilantro
- 2 cups, to serve cooked basmati rice
Instructions
- Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat until shimmering. Add 1 finely chopped medium onion and sauté for 5 minutes until softened.
- Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger; cook for 1 minute until fragrant.
- Step 3: Add 2 tbsp regional curry spice blend (turmeric, cumin, coriander, garam masala) and toast for 30 seconds.
- Step 4: Pour in 1 (14.5 oz) can diced tomatoes with juice; simmer for 5 minutes until thickened.
- Step 5: Stir in 2 cups drained chickpeas and 4 cups fresh spinach leaves; cook for 3-4 minutes until spinach wilts.
- Step 6: Pour 1 cup coconut milk and add 1 tsp salt; simmer gently for 10 minutes to blend flavors.
- Step 7: Remove from heat and stir in 2 tbsp chopped fresh cilantro.
- Step 8: Serve hot over 2 cups cooked basmati rice.
Equipment for this recipe
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Frequently asked questions
How long does Regional Herb-Infused Chickpea and Spinach Curry take to make?
Total time is about 35 minutes (10 min prep + 25 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 Regional Herb-Infused 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 olive oil from drying out.
Can I substitute ingredients in Regional Herb-Infused 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 Regional Herb-Infused Chickpea and Spinach Curry 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.
Is Regional Herb-Infused Chickpea and Spinach Curry vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
