Spicy Vegetarian Chickpea and Spinach Curry

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A warming Indian-inspired curry featuring tender chickpeas and fresh spinach simmered in a fragrant, spiced tomato sauce. This Indian-inspired vegan recipe (gluten-free), ready in about 30 minutes, pairs olive oil, yellow onion, 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 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.

Prep: 10 min Cook: 20 min Serves 4 Indian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1 medium diced yellow onion and sauté for 5-6 minutes until translucent and soft.
  2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
  3. Step 3: Add 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tsp turmeric powder, and 1/2 tsp cayenne pepper. Cook the spices for 1 minute, stirring constantly.
  4. Step 4: Pour in 14 oz canned diced tomatoes, 2 cups drained chickpeas, and 1/2 cup water. Stir well, bring to a simmer, cover and cook for 10 minutes.
  5. Step 5: Add 4 cups chopped fresh spinach and 1 tsp salt, stirring until the spinach wilts and reduces, about 3-4 minutes.
  6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro and 1 tbsp lemon juice. Serve hot with rice or flatbread.

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