Stovetop Spiced Chickpea and Spinach Curry
A warming, quick stovetop curry combining chickpeas and fresh spinach, enriched with fragrant spices and coconut milk. This indian-inspired easter (vegetarian) ready in about 30 minutes pairs canned chickpeas, fresh spinach, coconut milk 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 cans (15 oz each), drained and rinsed canned chickpeas
- 6 cups, roughly chopped fresh spinach
- 1 cup coconut milk
- 1 medium, finely chopped onion
- 4, minced garlic cloves
- 1 tbsp grated ginger
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp red chili powder
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 cup water
- 2 tbsp chopped for garnish fresh cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until soft and translucent.
- Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
- Step 3: Add 1 tsp ground turmeric, 1 tsp ground coriander, 1 tsp ground cumin, and 1/2 tsp red chili powder. Stir continuously for 30 seconds to toast the spices.
- Step 4: Pour in 2 cans (15 oz each) drained and rinsed chickpeas, 1 cup coconut milk, and 1/2 cup water. Season with 1 tsp salt, then bring to a simmer.
- Step 5: Add 6 cups roughly chopped fresh spinach, stirring until wilted and incorporated, about 3-4 minutes.
- Step 6: Simmer uncovered for 5 minutes until curry thickens slightly. Garnish with 2 tbsp chopped fresh cilantro and serve warm with rice or flatbread.
Frequently asked questions
How long does Stovetop Spiced Chickpea and Spinach Curry 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 Spiced Chickpea and Spinach Curry?
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 canned chickpeas from drying out.
Can I substitute ingredients in Stovetop Spiced Chickpea and Spinach Curry?
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 Spiced Chickpea and Spinach Curry 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 Spiced Chickpea and Spinach Curry 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
- ★★★★★
This curry was a hit with my family! The spices were perfectly balanced and the spinach added a lovely color.
- ★★★★★
Loved it! Easy to make and perfect for Easter dinner.
- ★★★★☆
The flavors were good, but I found it slightly bland. Next time I'll add a bit more cumin.
