Skillet-Spiced Chickpea and Spinach Curry
A quick one-pan vegan curry with chickpeas simmered in a fragrant tomato-spice sauce with tender spinach. This Indian-inspired vegan recipe (vegan curry), ready in about 30 minutes, pairs olive oil, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 cloves, minced garlic cloves
- 1 tbsp fresh grated ginger
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 14 oz (1 can) canned diced tomatoes
- 15 oz (1 can), drained and rinsed canned chickpeas
- 4 cups fresh baby spinach
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup water
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering, then add 1 diced medium yellow onion and sauté for 4 minutes until translucent.
- Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
- Step 3: Add 2 tbsp curry powder, 1 tsp ground cumin, and 1/2 tsp ground turmeric; toast spices for 30 seconds while stirring.
- Step 4: Pour in 14 oz canned diced tomatoes with their juices and 1/2 cup water, then bring to a simmer.
- Step 5: Add 15 oz drained and rinsed canned chickpeas, 4 cups fresh baby spinach, 1 tsp salt, and 1/2 tsp black pepper; cook for 5 minutes until spinach wilts and sauce thickens slightly.
- Step 6: Taste and adjust seasoning before serving warm with rice or flatbread.
Frequently asked questions
How long does Skillet-Spiced Chickpea and Spinach Curry take to make?
Total time is about 30 minutes (10 min prep + 20 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 Skillet-Spiced 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 Skillet-Spiced 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 Skillet-Spiced 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 Skillet-Spiced Chickpea and Spinach Curry vegan curry?
Yes — this recipe is tagged vegan curry based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
