Chickpea Curry One-Pot (Print Version)

Hearty chickpeas simmered with spices, coconut milk, and fresh veggies for an easy nourishing meal.

# What You'll Need:

→ Vegetables

01 - 1 medium yellow onion, diced
02 - 2 cloves garlic, minced
03 - 1 inch 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 tbsp curry powder
12 - 1 tsp ground cumin
13 - 1/2 tsp ground turmeric
14 - 1/2 tsp smoked paprika
15 - 1/2 tsp chili flakes (optional)
16 - 1 tsp salt, or to taste
17 - 1/4 tsp black pepper

→ Oil

18 - 2 tbsp coconut oil or olive oil

→ To Serve

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

# How to Make It:

01 - Heat coconut oil in a large pot or Dutch oven 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 - Stir in curry powder, ground cumin, turmeric, smoked paprika, chili flakes if using, salt, and black pepper. Cook for 1 minute to release aromas.
04 - Add diced tomatoes, coconut milk, vegetable broth, drained chickpeas, and diced carrot if using. Mix thoroughly.
05 - Bring the mixture to a gentle simmer, then reduce heat to low. Cover and cook for 15 minutes, stirring occasionally.
06 - Stir in chopped spinach and simmer uncovered for 2 to 3 minutes until wilted and sauce thickens.
07 - Taste and adjust salt or spices as needed. Serve the curry hot, garnished with chopped fresh cilantro and lime wedges. Pair with rice or naan if desired.

# Additional Tips::

01 -
  • It comes together in under 40 minutes, which means you can have dinner on the table before hunger turns into irritability.
  • One pot means one thing to clean, and that alone might be worth making this on a busy night.
  • The flavor is bold enough to feel special, but the ingredient list is short enough that you probably have most of it already.
02 -
  • Don't skip toasting the spices—I made this mistake once and the curry tasted flat and one-dimensional until I learned that 60 seconds of heat changes everything.
  • The spinach goes in at the very end; adding it earlier makes it turn gray and bitter, which I discovered the hard way.
  • If your coconut milk is very thick, you can thin the sauce slightly with a splash more broth, but usually it reaches the right consistency naturally.
03 -
  • Buy your coconut milk from a brand you trust—the quality varies wildly and it genuinely changes how the curry tastes.
  • Keep your spices in airtight containers away from heat and light, because old spices will make this taste tired no matter what else you do right.
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