Stovetop Indian-Spiced Chickpea Curry with Spinach
A comforting and hearty chickpea curry simmered with warming Indian spices and fresh spinach, perfect for a quick vegetarian dinner. This indian-inspired vegetarian (vegetarian) ready in about 35 minutes pairs tablespoons olive 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. 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 tablespoons olive oil
- 1 medium, finely chopped yellow onion
- 4, minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/4 teaspoon red chili powder
- 14 ounces canned diced tomatoes
- 2 cups, drained and rinsed canned chickpeas
- 4 cups fresh spinach leaves
- 1 teaspoon salt
- 1 cup water
- 2 tablespoons, chopped fresh cilantro
- 1 tablespoon lemon juice
Instructions
- Step 1: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5-6 minutes until translucent.
- Step 2: Stir in 4 minced garlic cloves and 1 tablespoon grated fresh ginger, cooking for 1 minute until fragrant.
- Step 3: Add 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric powder, 1 teaspoon garam masala, and 1/4 teaspoon red chili powder. Cook the spices with the onion mixture for 1 minute, stirring constantly.
- Step 4: Pour in 14 ounces canned diced tomatoes and 1 cup water, stirring to combine. Bring the mixture to a simmer and cook for 5 minutes until slightly thickened.
- Step 5: Add 2 cups drained and rinsed canned chickpeas and 4 cups fresh spinach leaves to the skillet. Cook, stirring occasionally, until the spinach wilts and the curry thickens, about 5-7 minutes.
- Step 6: Season with 1 teaspoon salt and stir in 2 tablespoons chopped fresh cilantro and 1 tablespoon lemon juice. Serve hot with rice or flatbread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stovetop Indian-Spiced Chickpea Curry with Spinach take to make?
Total time is about 35 minutes (10 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 Stovetop Indian-Spiced 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 tablespoons olive oil from drying out.
Can I substitute ingredients in Stovetop Indian-Spiced 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 Stovetop Indian-Spiced 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 Stovetop Indian-Spiced Chickpea Curry with Spinach 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.
