Chickpea Curry One-Pot (Print Version)

Comforting one-pot dish with chickpeas, coconut milk, spices, and fresh veggies for an easy, nourishing meal.

# 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 or kale, 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 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 Steps:

01 - Heat coconut oil over medium heat in a large pot or Dutch oven. Add 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 - Add curry powder, cumin, turmeric, smoked paprika, chili flakes if using, salt, and black pepper. Stir continuously for 1 minute to release their aromas.
04 - Add diced tomatoes, coconut milk, vegetable broth, chickpeas, and diced carrot if using. Stir well to combine.
05 - Bring the 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 an additional 2 to 3 minutes until wilted and curry thickens.
07 - Taste and adjust salt or spices as needed.
08 - Serve hot garnished with fresh cilantro and lime wedges. Accompany with rice or naan if desired.

# Expert Advice:

01 -
  • It comes together in one pot with minimal cleanup, yet tastes like you've been simmering it for hours.
  • Naturally vegan and gluten-free without sacrificing any richness or depth of flavor.
  • Forgiving enough for beginners but interesting enough to make again and again without boredom.
02 -
  • Don't skip toasting the spices in the hot oil for that minute—it's the difference between a good curry and one that tastes like spice dust.
  • Canned chickpeas are already cooked, so you're not waiting for them to soften; everything's really done when you're happy with how thick the sauce is.
03 -
  • If your curry tastes a bit flat after cooking, it usually just needs salt and acid—taste, then adjust with a pinch more salt and a squeeze of lime.
  • For extra richness without dairy, stir in a tablespoon of tahini or creamy peanut butter during the final minute of cooking.
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