Chickpea Curry One-Pot (Print)

A savory chickpea curry cooked with spices and coconut milk in one pot for an easy nutritious meal.

# Ingredients:

→ Vegetables

01 - 1 medium yellow onion, diced
02 - 2 cloves garlic, minced
03 - 1-inch piece fresh ginger, grated
04 - 1 medium red bell pepper, diced
05 - 2 cups baby spinach, roughly chopped
06 - 1 medium carrot, diced (optional)

→ Legumes

07 - 2 cans (15 oz each) chickpeas, drained and rinsed

→ Liquids

08 - 1 can (14 oz) coconut milk, full-fat or light
09 - 1 cup vegetable broth
10 - 1 can (14 oz) diced tomatoes

→ Spices & Seasonings

11 - 2 tablespoons curry powder
12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon ground turmeric
14 - 1/2 teaspoon smoked paprika
15 - 1/2 teaspoon chili flakes (optional)
16 - 1 teaspoon salt, or to taste
17 - 1/4 teaspoon black pepper

→ Oils

18 - 2 tablespoons coconut oil or olive oil

→ To Serve

19 - Fresh cilantro, chopped
20 - Lime wedges
21 - Cooked rice or naan (optional)

# Instructions:

01 - Heat coconut oil in a large pot over medium heat. Add diced onion and sauté for 3 to 4 minutes until translucent.
02 - Incorporate minced garlic, grated ginger, and diced red bell pepper; cook for 2 minutes until fragrant.
03 - Mix in curry powder, cumin, turmeric, smoked paprika, chili flakes if using, salt, and black pepper. Stir continuously for 1 minute to release aromas.
04 - Add diced tomatoes, coconut milk, vegetable broth, drained chickpeas, and optional diced carrot. Stir thoroughly.
05 - Bring mixture to a simmer, then lower heat to maintain gentle simmer. Cover and cook for 15 minutes, stirring occasionally.
06 - Stir in chopped spinach and cook uncovered for 2 to 3 minutes until greens wilt and sauce thickens to desired consistency.
07 - Taste and modify salt or spice levels as desired. Serve garnished with fresh cilantro and lime wedges, alongside rice or naan if preferred.

# Pro Tips:

01 -
  • It comes together in one pot, which means less cleanup and more time to actually enjoy dinner.
  • The coconut milk softens the spices into something creamy and comforting, not harsh or overpowering.
  • Chickpeas make it filling enough that you won't miss meat, and your body will thank you for the protein and fiber.
02 -
  • Don't skip rinsing the chickpeas—it removes the slime that makes them gummy and changes the whole texture of the curry.
  • Toast your spices for even a minute in the hot oil; it transforms them from flat-tasting powder into something that actually tastes like something.
  • Add the spinach last, at the very end, so it stays a vibrant green instead of turning into dark, overcooked leaves.
03 -
  • If your curry tastes flat, it's probably just thirsty for salt—add a pinch at a time and taste after each addition, because salt isn't a flavor itself, it's an amplifier that makes all the others sing.
  • Coconut milk separates when it sits, so shake the can before opening, or give it a good stir with the oil at the beginning—this keeps the texture creamy and consistent throughout.
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