Chickpea Curry One-Pot (Printer-friendly)

Hearty chickpeas and vegetables simmered in coconut milk with warming spices for a nourishing dinner.

# Required Ingredients:

→ 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 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

→ 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 Steps:

01 - Heat the oil in a large pot over medium heat. Add the diced onion and cook 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 - Mix in curry powder, cumin, turmeric, smoked paprika, chili flakes if using, salt, and black pepper. Cook while stirring for 1 minute to release aromas.
04 - Add canned diced tomatoes, coconut milk, vegetable broth, drained chickpeas, and carrot if desired. Stir well to combine.
05 - Bring mixture 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 the greens wilt and curry thickens.
07 - Taste and modify salt or spices as needed. Serve hot, garnished with fresh cilantro and lime wedges, alongside rice or naan if preferred.

# Expert Suggestions:

01 -
  • It's genuinely done in under forty minutes, which means you can have dinner on the table before you've finished checking your phone.
  • One pot means one pot to wash, and that alone makes this recipe worth returning to.
  • The spices build in layers without any of the fussiness—you're not making a curry paste or doing ten separate techniques.
  • It feeds four people generously and tastes even better the next day when the spices have had time to settle in.
02 -
  • Toast your spices for one full minute—skipping this step is the difference between curry that tastes flat and curry that makes people close their eyes when they taste it.
  • Add the spinach at the very end, not before, or it'll turn an unappetizing olive color and disappear into mushiness.
  • Taste the curry while it simmers and again before serving—coconut milk absorbs salt differently than other liquids, so you'll likely need to adjust seasoning as you go.
03 -
  • Buy curry powder from a source you trust or grind your own spices if you're particular—the quality of your spice blend directly affects how good this tastes, and fresh spices make an enormous difference.
  • Coconut milk separates as it sits; shake the can before opening, or if it's already separated, blend it briefly so the cream distributes evenly throughout the curry.
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