Chickpea Curry One-Pot (Printable)

A rich blend of chickpeas, spices, and coconut milk simmered together for a wholesome, warming dish.

# 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) full-fat or light coconut milk
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 - 1/2 teaspoon ground turmeric
14 - 1/2 teaspoon smoked paprika
15 - 1/2 teaspoon chili flakes (optional)
16 - 1 teaspoon salt, or to taste
17 - 1/4 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 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 - Add curry powder, ground cumin, turmeric, smoked paprika, chili flakes if using, salt, and black pepper. Stir for one minute to release fragrance.
04 - Add diced tomatoes, coconut milk, vegetable broth, chickpeas, and diced carrot if using. Mix until well combined.
05 - Bring to a simmer, 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 spice as needed. Serve hot garnished with fresh cilantro and lime wedges. Pair with rice or naan if desired.

# Expert Tips:

01 -
  • It comes together in one pot with zero fuss, which means minimal cleanup when you're already tired.
  • The spices bloom beautifully and fill your entire kitchen with this incredible warmth that makes everything feel intentional.
  • Chickpeas are quietly powerful—they keep you full for hours without any heaviness.
02 -
  • Don't skip the rinsing of canned chickpeas—that cloudy liquid they're packed in will make your sauce taste flat and metallic.
  • If your curry seems too thick at the end, thin it with a splash of broth rather than accepting a gluey texture; a proper curry should have some flow to it.
  • Taste as you go, especially with spices—every pot of broth and every brand of curry powder is slightly different, so trust your mouth.
03 -
  • Make a double batch on Sunday and you'll have ready-made lunches that taste like someone cared about you all week.
  • If you want more protein, cubed tofu or tempeh absorbs the sauce beautifully and adds substance without changing the flavor.
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