Chickpea Curry One-Pot (Print Version)

A nourishing one-pot chickpea curry simmered with spices, coconut milk, and fresh vegetables.

# What You’ll Need:

→ 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 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 oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes.
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 the spices’ aroma.
04 - Add diced tomatoes, coconut milk, vegetable broth, rinsed chickpeas, and diced carrot if using. Mix thoroughly to combine.
05 - Bring mixture to a 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 the sauce thickens to desired consistency.
07 - Taste and adjust salt or chili flakes if needed.
08 - Serve hot garnished with fresh cilantro and lime wedges. Optionally pair with cooked rice or naan.

# Additional Tips::

01 -
  • It's genuinely done in thirty-five minutes, no shortcuts or hidden waiting time.
  • One pot means fewer dishes, which matters more than recipes ever admit.
  • The coconut milk creates a sauce so silky it feels indulgent but it's completely plant-based.
  • It tastes even better the next day, so leftovers are actually something to look forward to.
02 -
  • Don't skip toasting the spices in step three; that one minute completely changes the depth of the final dish.
  • Use full-fat coconut milk if you can—light coconut milk makes the sauce taste thin and watery no matter what else you do.
  • Add the spinach at the very end or it'll turn gray and bitter; it only needs a couple minutes to wilt.
  • Taste before serving because coconut milk's sweetness can hide that you need more salt than you'd expect.
03 -
  • If your curry tastes too thick after sitting, thin it gently with broth—if it tastes flat, a squeeze of fresh lime juice wakes everything up immediately.
  • Buy curry powder from a store with good turnover; old spices are the silent killer of home cooking and nobody talks about it enough.
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