Tandoori-Spiced Chickpea and Spinach Curry

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Creamy coconut curry with chickpeas and spinach, infused with tandoori spices for a fragrant, aromatic main course. This Indian recipe (vegetarian), ready in about 35 minutes, pairs Chickpeas, Coconut milk, Yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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) Chickpeas
• 1 can (13.5 oz) Coconut milk
• 1 medium Yellow onion
• 3 cloves Garlic
• 1 tbsp Fresh ginger
• 2 tsp Tandoori spice blend
• 1 tsp Ground cumin
• 1/2 tsp Turmeric
• 1 cup Diced tomatoes
• 2 cups Fresh spinach
• 1 tbsp Olive oil
• 1/2 tsp Salt
• 2 tbsp Fresh cilantro

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add chopped onion and cook 5 minutes until golden. Add minced garlic and grated ginger, cooking 2 minutes until fragrant.
2. Step 2: Stir in tandoori spice blend, cumin, and turmeric, cooking 1 minute to toast spices.
3. Step 3: Add drained chickpeas, diced tomatoes, 1 cup coconut milk, and 1/2 tsp salt. Simmer covered 15 minutes until flavors meld.
4. Step 4: Stir in remaining 1/2 cup coconut milk and spinach, cooking 3-4 minutes until spinach wilts. Season with salt and garnish with fresh cilantro.