Tandoori-Spiced Chickpea and Spinach Curry
Creamy coconut curry with chickpeas and spinach, infused with tandoori spices for a fragrant, aromatic main course. This indian (vegetarian) ready in about 35 minutes pairs (15 oz each) Chickpeas, (13.5 oz) Coconut milk, medium 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
Instructions
- 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.
- Step 2: Stir in tandoori spice blend, cumin, and turmeric, cooking 1 minute to toast spices.
- Step 3: Add drained chickpeas, diced tomatoes, 1 cup coconut milk, and 1/2 tsp salt. Simmer covered 15 minutes until flavors meld.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tandoori-Spiced 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 Tandoori-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 (15 oz each) chickpeas from drying out.
Can I substitute ingredients in Tandoori-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 Tandoori-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 Tandoori-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
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
