Spicy Vegan Chickpea and Spinach Curry

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A vibrant, protein-packed vegan curry bursting with spices and tender chickpeas simmered in tomato sauce and fresh spinach. This Indian-inspired brunch recipe (vegan, gluten free), ready in about 30 minutes, combines olive oil, yellow onion, garlic cloves into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 320 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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, diced yellow onion
• 3 cloves, minced garlic cloves
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 14 oz (400 g) canned diced tomatoes
• 2 cups, drained and rinsed canned chickpeas
• 5 cups, roughly chopped fresh spinach
• 1/2 cup coconut milk
• 1 1/2 tsp salt
• 1/4 cup chopped for garnish fresh cilantro

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced medium yellow onion and cook for 5 minutes until translucent. Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
2. Step 2: Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, and 1/2 tsp red chili powder. Stir constantly for 30 seconds to toast the spices.
3. Step 3: Pour in 14 oz canned diced tomatoes and simmer for 5 minutes until the sauce thickens slightly. Add 2 cups drained canned chickpeas, 1 1/2 tsp salt, and 5 cups chopped fresh spinach. Cook for 3 minutes until the spinach wilts.
4. Step 4: Stir in 1/2 cup coconut milk and cook for another 2 minutes until heated through and the sauce is creamy. Garnish with 1/4 cup chopped fresh cilantro before serving.