Stovetop Vegan Chickpea and Spinach Curry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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

Prep: 10 min Cook: 25 min Serves 4 Indian cuisine 280 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Stovetop Vegan Chickpea and Spinach Curry 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 Vegan 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 olive oil from drying out.

Can I substitute ingredients in Stovetop Vegan 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 Vegan 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 Vegan Chickpea and Spinach Curry vegan?

Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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