Regional Vegetable and Chickpea Curry with Spinach
A comforting, mildly spiced curry using regional vegetables and chickpeas, simmered with fresh spinach in a fragrant coconut milk base. This indian-inspired vegan (vegan) ready in about 45 minutes pairs olive oil, medium, diced yellow onion, minced 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
- 3, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 2 medium, sliced into 1/4-inch rounds carrot
- 1 medium, diced into 1/2-inch cubes zucchini
- 1 can (15 oz), drained and rinsed canned chickpeas
- 1 can (14.5 oz) diced tomatoes
- 1 cup coconut milk
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups, roughly chopped fresh spinach
- 1/4 cup, chopped for garnish fresh cilantro
- for serving lime wedges
Instructions
- Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until translucent and soft.
- Step 2: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger to the pan. Cook for 1 minute until fragrant.
- Step 3: Stir in 2 tbsp curry powder and 1 tsp ground cumin, cooking for 30 seconds to bloom the spices.
- Step 4: Add 2 sliced medium carrots and 1 diced medium zucchini. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
- Step 5: Pour in 1 can (14.5 oz) diced tomatoes with juices, 1 can (15 oz) drained and rinsed chickpeas, and 1 cup coconut milk. Stir to combine.
- Step 6: Season with 1 tsp salt and 1/2 tsp black pepper. Bring to a simmer, cover, and cook for 15 minutes until vegetables are tender.
- Step 7: Remove lid and stir in 4 cups roughly chopped fresh spinach. Cook for 2-3 minutes until spinach wilts.
- Step 8: Garnish with 1/4 cup chopped fresh cilantro and serve with lime wedges to squeeze over the curry.
Frequently asked questions
How long does Regional Vegetable and Chickpea Curry with Spinach take to make?
Total time is about 45 minutes (15 min prep + 30 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 Vegetable and 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 olive oil from drying out.
Can I substitute ingredients in Regional Vegetable and 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 Regional Vegetable and 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.
Is Regional Vegetable and Chickpea Curry with Spinach 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.
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