Spicy Indian-Inspired Chickpea Curry with Spinach
A vibrant, quick chickpea curry simmered with warm spices and fresh spinach for a nutritious vegetarian dinner. This indian-inspired indian (vegetarian, gluten free) ready in about 30 minutes pairs vegetable oil, medium, finely chopped yellow onion, minced 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.
Ingredients
- 2 cans (15 oz each), drained and rinsed canned chickpeas
- 2 tbsp vegetable oil
- 1 medium, finely chopped yellow onion
- 4 cloves, minced garlic cloves
- 1 tbsp, minced fresh ginger
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 can (14 oz) canned diced tomatoes
- 4 cups, loosely packed fresh spinach
- 1 tsp salt
- 1 cup water
- 2 tbsp, chopped fresh cilantro
- optional, for serving, 1/2 cup plain yogurt
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until translucent.
- Step 2: Stir in 4 minced garlic cloves and 1 tbsp minced fresh ginger, cooking for 1 minute until fragrant.
- Step 3: Add 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tsp turmeric powder, and 1/2 tsp red chili powder, stirring constantly for 30 seconds to toast spices.
- Step 4: Pour in 1 can (14 oz) canned diced tomatoes with their juices and cook for 5 minutes until the mixture thickens.
- Step 5: Add 2 cans (15 oz each) drained and rinsed canned chickpeas, 1 tsp salt, and 1 cup water. Simmer uncovered for 10 minutes to blend flavors.
- Step 6: Stir in 4 cups loosely packed fresh spinach and cook for 2 minutes until wilted.
- Step 7: Remove from heat and sprinkle with 2 tbsp chopped fresh cilantro. Serve hot with 1/2 cup plain yogurt on the side if desired.
Frequently asked questions
How long does Spicy Indian-Inspired Chickpea Curry with Spinach 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 Spicy Indian-Inspired Chickpea Curry with Spinach?
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 vegetable oil from drying out.
Can I substitute ingredients in Spicy Indian-Inspired Chickpea Curry with Spinach?
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 Spicy Indian-Inspired Chickpea Curry with Spinach 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 Spicy Indian-Inspired Chickpea Curry with Spinach vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
