Spiced Fourth-Grade Chickpea and Spinach Curry
A comforting chickpea curry simmered with aromatic spices and fresh spinach for a wholesome vegetarian dinner. This indian-inspired curry (vegetarian) ready in about 40 minutes pairs (drained and rinsed) canned chickpeas, roughly chopped fresh spinach leaves, medium, finely diced 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 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 cups (drained and rinsed) canned chickpeas
- 4 cups, roughly chopped fresh spinach leaves
- 1 medium, finely diced onion
- 3, minced garlic cloves
- 1 tbsp, minced ginger
- 14 oz canned diced tomatoes
- 1 cup coconut milk
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/4 cup, chopped for garnish cilantro leaves
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large saucepan over medium heat. Add 1 medium finely diced onion and sauté for 5 minutes until translucent and soft.
- Step 2: Add 3 minced garlic cloves and 1 tbsp minced ginger, stirring for 1 minute until aromatic.
- Step 3: Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, and 1 tsp garam masala. Cook the spices with the onion mixture for 1 minute to release their fragrance.
- Step 4: Pour in 14 oz canned diced tomatoes and 1 cup coconut milk, stirring to combine. Bring to a gentle simmer.
- Step 5: Add 2 cups drained canned chickpeas and 4 cups roughly chopped fresh spinach. Simmer uncovered for 10 minutes until the spinach wilts and the sauce thickens slightly.
- Step 6: Season with 1 tsp salt, stir well, and cook for another 2 minutes. Remove from heat and garnish with 1/4 cup chopped cilantro leaves before serving with basmati rice or warm naan.
Frequently asked questions
How long does Spiced Fourth-Grade Chickpea and Spinach Curry take to make?
Total time is about 40 minutes (15 min prep + 25 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 Spiced Fourth-Grade 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 medium, finely diced onion from drying out.
Can I substitute ingredients in Spiced Fourth-Grade 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 Spiced Fourth-Grade 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 Spiced Fourth-Grade 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.
