Spiced Quiz-Inspired Chickpea and Spinach Curry

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

A vibrant vegetarian curry featuring tender chickpeas and fresh spinach simmered in a fragrant blend of spices and tomatoes. This Indian-inspired curry recipe (vegetarian, gluten free), ready in about 35 minutes, pairs canned chickpeas, fresh spinach, 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 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

• 2 cups (about 1 can, drained and rinsed) canned chickpeas
• 4 cups, roughly chopped fresh spinach
• 1 medium, finely chopped onion
• 3, minced garlic cloves
• 1 tbsp, grated ginger
• 1 cup diced tomatoes
• 1/2 cup coconut milk
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1/4 tsp red chili powder
• to taste salt
• 1/2 cup water

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering. Add 1 finely chopped medium onion and sauté for 5 minutes until translucent and fragrant.
2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until aromatic.
3. Step 3: Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, 1 tsp garam masala, and 1/4 tsp red chili powder to the skillet. Cook spices for 30 seconds, stirring constantly to prevent burning.
4. Step 4: Pour in 1 cup diced tomatoes and 1/2 cup water, simmering the sauce for 5 minutes until it thickens slightly.
5. Step 5: Add 2 cups drained canned chickpeas and 4 cups roughly chopped fresh spinach to the skillet. Stir to combine and cook for 5 minutes until spinach wilts and chickpeas are heated through.
6. Step 6: Stir in 1/2 cup coconut milk and salt to taste. Simmer for an additional 3 minutes until sauce is creamy and coats the chickpeas and spinach evenly.
7. Step 7: Remove from heat and serve hot with steamed basmati rice or warm naan bread.