Chickpea Curry One-Pot (Printable)

Comforting plant-based curry with warming spices, coconut milk, and tender chickpeas prepared in one pot.

# 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 - ½ teaspoon ground turmeric
14 - ½ teaspoon smoked paprika
15 - ½ teaspoon chili flakes (optional)
16 - 1 teaspoon salt, or to taste
17 - ¼ teaspoon black pepper

→ Oils

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 - Stir in minced garlic, grated ginger, and diced red bell pepper. Cook for 2 minutes until fragrant.
03 - Incorporate curry powder, 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 combine thoroughly.
05 - Bring mixture to a gentle simmer. Reduce heat to low, cover, and cook for 15 minutes, stirring occasionally.
06 - Stir in chopped spinach. Simmer uncovered for 2 to 3 minutes until greens wilt and curry thickens.
07 - Taste and adjust salt or spice levels as desired. Serve hot garnished with fresh cilantro and lime wedges; accompany with rice or naan if desired.

# Expert suggestions:

01 -
  • It's genuinely ready in 35 minutes, no hidden steps or waiting around.
  • One pot means one cleanup, which might be the best part of cooking on a busy weeknight.
  • The spices bloom in coconut oil in a way that tastes like you spent hours building flavor, but you didn't.
  • It's naturally vegan and gluten-free, so you're not sacrificing anything—the dish just works this way.
02 -
  • Don't skip rinsing the canned chickpeas—that starchy liquid will make your curry feel gummy and defeat the whole purpose.
  • If your curry seems too thick at the end, thin it with a splash of broth rather than trying to cook it down further, because you can always reduce but you can't undo over-concentration.
  • The cilantro isn't optional garnish—it's an active ingredient that brightens everything and makes people wonder what makes this taste so alive.
03 -
  • If you prep your vegetables while the oil heats, you'll be done cooking before you have time to overthink it.
  • A squeeze of lime at the end wakes up every flavor, so don't let anyone skip that step even if they think they don't like lime.
  • Leftovers taste even better the next day once the spices have settled in, so make extra if you can.
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