Stovetop Instant Chickpea Curry with Spinach
A hearty and vibrant chickpea curry ready in under 30 minutes, enriched with warm spices and fresh spinach for a nutritious vegetarian meal. This indian-inspired instant pot (vegetarian) ready in about 30 minutes pairs drained and rinsed canned chickpeas, olive oil, medium, diced yellow 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 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 cups, drained and rinsed canned chickpeas
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 3, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 cup diced tomatoes
- 1 cup coconut milk
- 3 cups fresh spinach
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- 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 soft and translucent.
- Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
- Step 3: Add 2 tbsp curry powder and 1 tsp ground cumin, stirring continuously for 30 seconds to toast the spices.
- Step 4: Pour in 1 cup diced tomatoes and 1 cup coconut milk, stirring to combine. Bring the mixture to a simmer.
- Step 5: Add 2 cups drained and rinsed canned chickpeas, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 10 minutes, allowing the flavors to meld.
- Step 6: Fold in 3 cups fresh spinach and cook for 2-3 minutes until wilted and tender. Serve warm with rice or flatbread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stovetop Instant 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 Stovetop Instant 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 olive oil from drying out.
Can I substitute ingredients in Stovetop Instant 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 Instant 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 Instant 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.
What others are saying
- ★★★★★
My kids loved the chickpea curry. So easy to make with the Instant Pot.
- ★★★★★
Perfect for a quick weeknight meal! The spinach really brightened it up.
- ★★★★☆
Cooked a bit longer than expected, but still delicious.
