Smoky Chickpea and Spinach Curry
A rich and aromatic curry featuring tender chickpeas, fresh spinach, and a blend of warming spices, served with fluffy basmati rice. This indian-inspired vegetarian (vegetarian) ready in about 35 minutes pairs (15 oz), drained chickpeas, fresh spinach, large, diced onion 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
- 1 can (15 oz), drained chickpeas
- 2 cups, fresh spinach
- 1 large, diced onion
- 2 cloves, minced garlic
- 1 tbsp, grated ginger
- 2 tbsp tomato paste
- 2 tbsp curry powder
- 1 can (13.5 oz) coconut milk
- 1 cup, cooked basmati rice
- 1/4 cup, chopped cilantro
Instructions
- Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until translucent.
- Step 2: Add minced garlic and grated ginger, cooking for 1 minute until fragrant. Stir in tomato paste and cook for 2 minutes.
- Step 3: Add drained chickpeas, 1.5 cups coconut milk, and 1 tbsp curry powder. Simmer for 10 minutes until chickpeas are heated through.
- Step 4: Stir in fresh spinach and remaining 0.5 cups coconut milk. Cook for 5 minutes until spinach wilts. Season with salt and pepper.
- Step 5: Serve over cooked basmati rice, garnished with chopped cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoky Chickpea and Spinach Curry take to make?
Total time is about 35 minutes (15 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 Smoky 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 (15 oz), drained chickpeas from drying out.
Can I substitute ingredients in Smoky 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 Smoky 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 Smoky Chickpea and Spinach Curry vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★☆☆
Okay for a quick meal. I've had better vegetarian dishes though.
