Chickpea Curry One-Pot (Printable)

Hearty blend of chickpeas, spices, and coconut milk for a flavorful, easy dinner.

# 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 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) 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 - 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)

# Steps:

01 - In a large pot or Dutch oven, heat the coconut or olive oil over medium heat. Add the diced onion and sauté for 3 to 4 minutes until translucent.
02 - Stir in the 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 continuously for 1 minute to release aromas.
04 - Incorporate diced tomatoes, coconut milk, vegetable broth, chickpeas, and diced carrot if using. Mix thoroughly.
05 - Bring the mixture to a gentle simmer, then reduce heat to low. Cover and cook for 15 minutes, stirring occasionally.
06 - Add chopped spinach, simmer uncovered for 2 to 3 minutes until wilted and the sauce thickens to desired consistency.
07 - Taste and adjust salt or spices as needed. Serve hot, garnished with fresh cilantro and lime wedges. Optionally pair with cooked rice or naan.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, which means weeknight dinners that don't feel rushed or boring.
  • One pot means one thing to wash, and somehow the curry tastes even better knowing you won't spend your evening at the sink.
  • It's naturally vegan and gluten-free, so you're never scrambling to accommodate different diets at the table.
  • The flavor deepens if you make it ahead, making it perfect for meal prep or feeding unexpected guests.
02 -
  • Don't skip toasting the spices; it's the difference between a good curry and one that tastes flat and one-dimensional.
  • Taste as you go and adjust boldly—spice, salt, heat, thickness—because your pot is your laboratory and you're the only one who knows what you want.
  • If the curry seems too thick when you're done, a splash of broth or water fixes it instantly; if it's too thin, letting it simmer uncovered for another few minutes does the trick.
03 -
  • Buy whole spices and toast them in a dry pan before grinding if you have the time; the difference in freshness and flavor is remarkable.
  • Keep a jar of curry powder in your pantry always—it's the secret to quick dinners that never taste hurried or plain.
  • If coconut milk separates in the can, that's completely normal; just stir it back together or embrace the richness of using the thicker part on top.
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