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Want to get dinner on the table fast? These healthy and easy weeknight dinners take 30 minutes or less and satisfy the whole family!

Easy weeknight dinners
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“What are your best easy weeknight dinners?” We hear this question again and again. So today we’re sharing our top 10 weeknight dinners! We’re two real people with a real 4-year-old who actually eat everything you see here. We’ve weeded out things that are impractical or niche and only share recipes that are actually really good. What makes something a healthy and easy weeknight dinner? Each dinner recipe in this list:

  • Takes 30 minutes or less. To us, an easy weeknight dinner should be about 30 minutes, or faster if possible.
  • Uses nutrient dense, whole food ingredients. The recipes below are a combination of vegetarian, vegan and seafood recipes. Our definition of healthy is less about calorie counts and more about eating lots of nutrient dense ingredients, vegetables, whole grains, healthy fats and lean proteins.

And now…easy weeknight dinners to try!

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Easy Chickpea Curry

21 Easy Weeknight Dinners

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  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 to 6 1x
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This chickpea curry is the ultimate healthy and easy weeknight dinner! It’s done in 20 minutes, totally plant based, and full of flavor.


  • 1 yellow onion
  • 1 large garlic clove
  • 1 teaspoon grated ginger
  • 1 tablespoon coconut oil or olive oil
  • 6 cups (5 ounces) baby spinach leaves (or chopped spinach)
  • 28-ounce can crushed fire roasted tomatoes
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • ¾ teaspoons kosher salt
  • 2 15-ounce cans chickpeas
  • ½ cup coconut milk
  • White or brown basmati rice, to serve


  1. If you’re serving with rice, start the basmati rice.
  2. Mince the onionMince the garlic. Peel and mince the ginger (or grate it).
  3. In a large skillet, heat the oil over medium high heat. Add the onion and saute for 5 minutes. Add the garlic, ginger, and spinach and saute for 2 minutes until the spinach is fully wilted.
  4. Carefully pour in the tomatoes, then add the curry powder, cumin, coriander, salt, and chickpeas. Cook for 5 minutes until bubbly.
  5. Stir in the coconut milk until fully combined, then remove from the heat. Serve with basmati rice.
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Indian Inspired

More easy dinner recipes

If you’re in the market for more easy weeknight dinners, here are a few more resources we’ve put together:

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. Jane C says:

    The website is too distracting with too many pop up ads.

    I made the farro with Mushrooms today . Delicious !