Chickpea Curry One-Pot (Print View)

Comforting chickpeas simmered with warming spices, coconut milk, and fresh greens for a simple hearty meal.

# Components:

→ 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) full-fat or light coconut milk
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

→ Oil

18 - 2 tablespoons coconut oil or olive oil

→ To Serve

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

# Preparation Steps:

01 - Heat coconut or olive oil in a large pot over medium heat. Add diced onion and cook for 3 to 4 minutes until translucent.
02 - Stir in minced garlic, grated ginger, and diced red bell pepper; cook for an additional 2 minutes until fragrant.
03 - Incorporate curry powder, ground 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 carrot. Stir thoroughly to combine.
05 - Bring mixture to a gentle simmer. Reduce heat to low, cover, and cook for 15 minutes, stirring occasionally.
06 - Stir in chopped spinach and cook uncovered for 2 to 3 minutes until wilted and curry thickens.
07 - Taste and modify seasoning as needed. Serve hot, garnished with chopped cilantro and lime wedges. Optionally accompany with rice or naan.

# Expert Advice:

01 -
  • It's genuinely ready in under 40 minutes, which means dinner on busy nights actually feels achievable.
  • One pot means one cleanup, and that alone might change your life on a Wednesday.
  • The spices bloom in a way that makes your kitchen smell like a cozy restaurant, not a rushed weeknight meal.
  • It's naturally plant-based but so satisfying that nobody at the table notices anything is missing.
02 -
  • If your curry tastes thin or watery, let it simmer uncovered for another 5 minutes without the spinach—it'll concentrate and thicken naturally.
  • Don't skip rinsing the canned chickpeas; it removes the starchy liquid that can make the sauce taste dull and chalky.
  • Taste as you go, especially with salt and chili flakes, because once they're in, you can't take them out.
03 -
  • If you're cooking for someone new to plant-based food, this is the dish that converts skeptics—it's rich and warming without any compromise.
  • Buy pre-minced garlic and ginger if it means you'll actually make this on a Tuesday instead of waiting for a weekend when you have time to chop.
  • Keep full-fat coconut milk cold in the fridge before opening; the cream will separate and give you more control over how rich you want the final dish.
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