Chickpea Curry One-Pot (Printer View)

A rich blend of chickpeas, spices, and coconut milk cooked together in one pot for a wholesome 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 tbsp curry powder
12 - 1 tsp ground cumin
13 - 0.5 tsp ground turmeric
14 - 0.5 tsp smoked paprika
15 - 0.5 tsp chili flakes (optional)
16 - 1 tsp salt, or to taste
17 - 0.25 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)

# Method:

01 - Heat coconut oil in a large pot over medium heat. Add diced onion and cook for 3 to 4 minutes until translucent.
02 - Incorporate minced garlic, grated ginger, and diced red bell pepper, cooking for 2 minutes until fragrant.
03 - Stir in curry powder, ground cumin, turmeric, smoked paprika, chili flakes (if using), salt, and black pepper. Cook while stirring for 1 minute to release aromas.
04 - Add diced tomatoes, coconut milk, vegetable broth, drained chickpeas, and diced carrot if using. Stir until evenly mixed.
05 - Bring mixture to a 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 to preferred consistency.
07 - Taste and adjust salt or spices as needed. Serve hot, garnished with fresh cilantro and lime wedges. Optionally accompany with rice or naan.

# Expert Advice:

01 -
  • It actually tastes better the next day, so leftovers become a gift to your future self.
  • No fancy equipment or hard-to-find ingredients—just real food that fills you up without the fuss.
  • The spices are gentle enough that even people who think they don't like curry will ask for seconds.
02 -
  • Don't skip draining and rinsing the chickpeas—starchy canned liquid will make your sauce cloudy and gummy.
  • The spinach goes in last for a reason: add it too early and it'll turn dark and bitter instead of staying bright and tender.
  • Toasting the spices for that full minute isn't optional—it's the difference between a good curry and one that tastes like you actually know what you're doing.
03 -
  • Keep a bottle of extra coconut milk in the pantry—it solves more dinner emergencies than you'd think.
  • If you're doubling the recipe, add just a little extra broth because the spices concentrate as they cook, and you don't want everything to taste overwhelming.
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