Chickpea Curry One-Pot (Printable)

Plant-based curry simmered with coconut milk, warming spices, chickpeas, and fresh veggies for a nourishing meal.

# What You 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 - ½ tsp ground turmeric
14 - ½ tsp smoked paprika
15 - ½ tsp chili flakes (optional)
16 - 1 tsp salt, or to taste
17 - ¼ 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)

# Directions:

01 - Heat coconut oil in a large pot over medium heat. Add diced onion and cook 3-4 minutes until translucent.
02 - Stir in minced garlic, grated ginger, and diced red bell pepper. Cook 2 minutes until fragrant.
03 - Incorporate curry powder, cumin, turmeric, smoked paprika, chili flakes (if using), salt, and black pepper. Stir for 1 minute to release aromas.
04 - Add diced tomatoes, coconut milk, vegetable broth, chickpeas, and diced carrot (if using). Mix thoroughly.
05 - Bring mixture to a simmer, reduce heat to low, cover, and cook for 15 minutes, stirring occasionally.
06 - Add chopped spinach and continue simmering uncovered for 2-3 minutes until wilted and sauce has thickened.
07 - Taste and modify salt or spices as needed.
08 - Plate the curry and garnish with fresh cilantro and lime wedges. Serve with rice or naan if desired.

# Expert Advice:

01 -
  • One pot means less cleanup and more time to actually enjoy your meal with people who matter.
  • The coconut milk turns simple spices into something that tastes like you've been simmering it all day.
  • Chickpeas give you real staying power without any meat, and somehow they taste better here than anywhere else.
02 -
  • Draining and rinsing your canned chickpeas sounds small, but it prevents a starchy, gluey texture and lets their real flavor shine through.
  • Toasting the spices in oil for that brief minute before adding liquids changes everything—they become rounded and warm instead of bitter and sharp.
03 -
  • If your curry tastes flat, it's usually begging for either more salt or a squeeze of lime—taste before you panic about adding more spices.
  • Tofu, tempeh, or white beans can stand in for chickpeas without changing the soul of the dish, so adapt it to what you have and what you love.
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