Sautéed Chickpea and Spinach Curry with Turmeric Rice

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

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 recipe (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

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Instructions

1. 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.
2. 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.
3. Step 3: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger to the skillet, cooking for 1 minute until fragrant.
4. 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.
5. Step 5: Pour in 1 cup tomato puree and cook for 5 minutes, stirring occasionally, until the sauce thickens and darkens in color.
6. 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.
7. 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.
8. Step 8: Remove curry from heat and sprinkle 1/4 cup chopped fresh cilantro on top. Serve hot over the turmeric rice.