Chickpea Curry One-Pot (Printable Version)

Warm chickpeas in flavorful spices and coconut milk, simmered with vegetables for a wholesome 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 tablespoons curry powder
12 - 1 teaspoon ground cumin
13 - 0.5 teaspoon ground turmeric
14 - 0.5 teaspoon smoked paprika
15 - 0.5 teaspoon chili flakes (optional)
16 - 1 teaspoon salt, or to taste
17 - 0.25 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

# How To Make It:

01 - Heat coconut 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 2 more 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 diced carrot if using. Stir to blend evenly.
05 - Bring mixture to a simmer, reduce heat to low, cover, and cook for 15 minutes, stirring occasionally.
06 - Stir in chopped baby spinach. Simmer uncovered for 2 to 3 minutes until the greens wilt and the curry thickens to desired consistency.
07 - Adjust seasoning as needed by tasting and adding salt or spices.
08 - Dish curry hot, garnished with fresh cilantro and lime wedges. Serve alongside rice or naan if preferred.

# Expert Advice:

01 -
  • It comes together in under 40 minutes with one pot and zero fuss, leaving you more time to actually eat and rest.
  • The spices bloom into something warm and complex that makes plant-based eating feel indulgent rather than like a compromise.
  • It tastes even better the next day, which means lunch is already solved.
02 -
  • Don't skip rinsing the canned chickpeas—the starchy liquid creates a mealy, off-flavor that you'll notice immediately and regret.
  • The spinach goes in last and just for a minute; overcooking it turns it into a gray shadow of itself and darkens the whole curry's appearance.
  • Coconut milk can separate or break if the heat is too high; keep it at a gentle simmer and your curry stays creamy and smooth.
03 -
  • Buy curry powder from a store with good turnover and strong Indian ingredients section; old curry powder is dusty and weak, and it changes everything about how this tastes.
  • Prep your vegetables before you start cooking; this recipe moves fast once the oil is hot, and there's no time to chop mid-way.
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