Sautéed Chickpea and Spinach Curry with Turmeric Rice
A vibrant Indian-inspired curry featuring tender chickpeas and fresh spinach simmered in aromatic spices, served over fluffy turmeric-infused basmati rice. This indian-inspired vegetarian (gluten free) ready in about 45 minutes pairs chickpeas (cooked or canned), fresh spinach leaves, onion 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 rice, quinoa, or a quick salad. 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 chickpeas (cooked or canned)
- 4 cups fresh spinach leaves
- 1 medium, finely chopped onion
- 3, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 1 cup tomato puree
- 1/2 cup coconut milk
- 1/2 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp red chili powder
- 2 tbsp vegetable oil
- 1 cup basmati rice
- 2 cups water
- 1 tsp, divided salt
- 1/4 cup, chopped fresh cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup basmati rice under cold water until water runs clear. In a medium saucepan, bring 2 cups water, 1/2 tsp ground turmeric, and 1/2 tsp salt to a boil. Add rice, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is fluffy.
- Step 2: While rice cooks, 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 soft.
- Step 3: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger to the skillet, cooking for 1 minute until fragrant.
- Step 4: Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1/4 tsp red chili powder, and 1/2 tsp ground turmeric; cook spices for 30 seconds to bloom.
- Step 5: Pour in 1 cup tomato puree and cook for 5 minutes, stirring occasionally, until the sauce thickens and darkens in color.
- Step 6: Add 1 1/2 cups cooked chickpeas and 1/2 cup coconut milk to the skillet, stirring to combine. Simmer for 8 minutes until the curry thickens slightly.
- Step 7: Fold in 4 cups fresh spinach leaves and 1/2 tsp salt, cooking for 3 minutes until spinach wilts and incorporates into the curry.
- Step 8: Remove curry from heat and sprinkle 1/4 cup chopped fresh cilantro on top. Serve hot over the turmeric rice.
Frequently asked questions
How long does Sautéed Chickpea and Spinach Curry with Turmeric Rice 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 Sautéed Chickpea and Spinach Curry with Turmeric Rice?
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 chickpeas (cooked or canned) from drying out.
Can I substitute ingredients in Sautéed Chickpea and Spinach Curry with Turmeric Rice?
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 Turmeric Rice 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 Turmeric Rice 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.
