Stovetop Vegan Chickpea and Spinach Curry

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

A hearty and fragrant vegan curry featuring protein-rich chickpeas and fresh spinach simmered in a spiced tomato sauce. This Indian-inspired vegan recipe (gluten free), ready in about 35 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.

Ingredients

• 2 tbsp olive oil
• 1 medium, finely chopped yellow onion
• 4, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/4 tsp red chili powder
• 14 oz can canned diced tomatoes
• 15 oz can, drained and rinsed canned chickpeas
• 5 cups, roughly chopped fresh spinach
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup water
• 2 tbsp, chopped fresh cilantro

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1 finely chopped yellow onion and sauté for 5 minutes until translucent and soft.
2. Step 2: Add 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant. Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, and 1/4 tsp red chili powder; cook for 30 seconds to toast the spices.
3. Step 3: Pour in 14 oz canned diced tomatoes and 1/2 cup water, stirring to combine. Simmer the mixture for 8 minutes until slightly thickened.
4. Step 4: Add 15 oz drained and rinsed canned chickpeas, 5 cups roughly chopped fresh spinach, 1 tsp salt, and 1/2 tsp black pepper. Cook for 5-6 minutes, stirring occasionally, until spinach wilts and chickpeas are heated through.
5. Step 5: Remove from heat and sprinkle with 2 tbsp chopped fresh cilantro before serving with rice or flatbread.