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One-Pot Quick Chickpea and Spinach Curry with Cauliflower Rice

Name: One-Pot Quick Chickpea and Spinach Curry with Cauliflower Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian-Inspired
Ingredients: 2 teaspoons coconut oil or neutral oil; 1 medium onion, finely chopped; 3 garlic cloves, minced; 1-inch piece fresh ginger, grated; 1 green chili, deseeded and finely chopped (optional); 1 tablespoon garam masala; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1/2 teaspoon cayenne pepper (adjust to taste); 1 (14 oz) can diced tomatoes; 2 (15 oz) cans chickpeas, drained and rinsed; 1/2 cup water or vegetable broth; 5 cups fresh spinach leaves, roughly chopped; Salt to taste; Fresh cilantro leaves, chopped (for garnish); 1 medium head cauliflower, grated or pulse-processed into rice-sized pieces; 1 teaspoon coconut oil or olive oil; Salt and pepper to taste; Juice of half a lemon

By PanPotPlates Editorial TeamPublished Apr 28, 2026 | Updated May 12, 2026

Indian-Inspired 30 mins onepotquickeasyglutenfreedairyfreelowcarbtimessaverbudget-friendly

One-Pot Quick Chickpea and Spinach Curry with Cauliflower Rice with measured ingredients, 30-minute timing, 4-serving yield, and step-by-step instructions for one-pot, one-pan, skillet, casserole, and sheet-pan recipes.

Prep 10 min

Cook 20 min

Total 30 min

Servings 4

Difficulty easy

Cuisine Indian-Inspired

Ingredients

Servings 4

2 teaspoons coconut oil or neutral oil
1 medium onion, finely chopped
3 garlic cloves, minced
1-inch piece fresh ginger, grated
1 green chili, deseeded and finely chopped (optional)
1 tablespoon garam masala
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper (adjust to taste)
1 (14 oz) can diced tomatoes
2 (15 oz) cans chickpeas, drained and rinsed
1/2 cup water or vegetable broth
5 cups fresh spinach leaves, roughly chopped
Salt to taste
Fresh cilantro leaves, chopped (for garnish)
1 medium head cauliflower, grated or pulse-processed into rice-sized pieces
1 teaspoon coconut oil or olive oil
Salt and pepper to taste
Juice of half a lemon

Ingredients for One-Pot Quick Chickpea and Spinach Curry with Cauliflower Rice

Instructions

Heat 2 teaspoons of oil in a large deep skillet or pot over medium heat.
Add the chopped onion and sauté for 4-5 minutes until translucent and soft.
Stir in the minced garlic, grated ginger, and chopped green chili (if using). Cook for another 1-2 minutes until fragrant.
Add the garam masala, turmeric, cumin, and cayenne pepper. Stir well and toast the spices for about 30 seconds.
Pour in the canned diced tomatoes with their juices. Cook for 3-4 minutes, breaking down tomatoes with the back of a spoon, until the sauce thickens slightly.
Add the chickpeas and water (or vegetable broth). Stir to combine, then bring to a simmer.
Cover and let simmer gently for 8-10 minutes, stirring occasionally.
Meanwhile, prepare the cauliflower rice: heat 1 teaspoon oil in a separate pan over medium heat.
Add the riced cauliflower and sauté for 4-5 minutes, stirring often, until tender but not mushy. Season with salt, pepper, and a squeeze of lemon juice. Remove from heat and set aside.
After the curry simmers, stir in the chopped spinach. Cook uncovered for 2-3 minutes until the spinach wilts and blends into the curry.
Taste and adjust salt as needed.
Serve the chickpea and spinach curry hot over the cauliflower rice.
Garnish with chopped fresh cilantro for a burst of freshness.