Sautéed Chickpea and Spinach Curry with Garam Masala
A vibrant Indian-inspired curry combining tender chickpeas and fresh spinach simmered in a fragrant garam masala tomato sauce. This indian-inspired vegetarian (vegetarian, gluten free) ready in about 40 minutes pairs canned chickpeas, drained and rinsed, fresh spinach leaves, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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
- 1 1/2 cups canned chickpeas, drained and rinsed
- 4 cups fresh spinach leaves
- 1 medium (about 150g) onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tbsp grated ginger
- 1 cup canned diced tomatoes
- 2 tsp garam masala powder
- 1/2 tsp turmeric powder
- 1 tsp cumin seeds
- 1/4 tsp red chili powder
- 2 tbsp vegetable oil
- to taste salt
- 1/2 cup water
- 2 tbsp fresh cilantro leaves, chopped
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat until shimmering. Add 1 tsp cumin seeds and sauté for 30 seconds until fragrant and lightly toasted.
- Step 2: Add 1 finely chopped medium onion (about 150g) and cook for 5-6 minutes, stirring frequently, until soft and golden brown.
- Step 3: Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until aromatic but not browned.
- Step 4: Add 2 tsp garam masala powder, 1/2 tsp turmeric powder, and 1/4 tsp red chili powder, stirring constantly for 30 seconds to bloom the spices.
- Step 5: Pour in 1 cup canned diced tomatoes and cook for 5 minutes until the mixture thickens slightly and oil begins to separate at the edges.
- Step 6: Add 1 1/2 cups drained and rinsed canned chickpeas along with 1/2 cup water. Stir well and simmer gently for 10 minutes to allow flavors to meld.
- Step 7: Add 4 cups fresh spinach leaves, stirring until they wilt and reduce in volume, about 3-4 minutes.
- Step 8: Season with salt to taste and cook for another 2 minutes, stirring occasionally.
- Step 9: Remove from heat and garnish with 2 tbsp chopped fresh cilantro leaves before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Chickpea and Spinach Curry with Garam Masala take to make?
Total time is about 40 minutes (10 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 Sautéed Chickpea and Spinach Curry with Garam Masala?
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 leaves from drying out.
Can I substitute ingredients in Sautéed Chickpea and Spinach Curry with Garam Masala?
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 Sautéed Chickpea and Spinach Curry with Garam Masala 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 Sautéed Chickpea and Spinach Curry with Garam Masala vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
