Slow-Simmered Chickpea and Spinach Curry

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

A hearty vegetarian curry where chickpeas imbibe the rich tomato and coconut sauce, infused with warm spices and fresh spinach. This Indian-inspired vegetarian recipe, ready in about 40 minutes, pairs olive oil, yellow onion, diced, garlic cloves, minced 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 yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/4 tsp red chili powder
• 14 oz canned diced tomatoes
• 1 cup coconut milk
• 2 cups cooked chickpeas
• 4 cups fresh spinach leaves
• to taste salt
• 2 tbsp fresh cilantro, chopped

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until softened and translucent.
2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
3. Step 3: Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, and 1/4 tsp red chili powder. Cook the spices with the onion mixture for 2 minutes to release their aroma.
4. Step 4: Pour in 14 oz canned diced tomatoes and 1 cup coconut milk, stirring to combine. Bring to a gentle simmer and cook for 8 minutes, allowing the sauce to thicken and meld.
5. Step 5: Add 2 cups cooked chickpeas and 4 cups fresh spinach leaves. Stir well and simmer for another 5 minutes until the spinach wilts and the chickpeas imbibe the curry flavors.
6. Step 6: Season with salt to taste and sprinkle 2 tbsp chopped fresh cilantro over the curry before serving.