Chickpea Curry One-Pot (Printable)

A nourishing chickpea curry simmered with coconut milk, spices, and fresh vegetables 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) 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 or olive oil

→ To Serve

19 - Fresh cilantro, chopped
20 - Lime wedges
21 - Cooked rice or naan (optional)

# Cooking Steps:

01 - Heat the 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, chickpeas, and carrot if included. Stir thoroughly to combine.
05 - Bring mixture to a simmer, then reduce heat to low. Cover and let cook for 15 minutes, stirring occasionally.
06 - Add chopped spinach and simmer uncovered for an additional 2 to 3 minutes until wilted and sauce thickens.
07 - Taste and adjust salt or spices as needed.
08 - Serve warm with fresh cilantro and lime wedges. Accompany with rice or naan if desired.

# Expert Tips:

01 -
  • One pot means minimal cleanup, maximum flavor—the kind of dinner that feels indulgent but honest.
  • Ready in 35 minutes, but tastes like it simmered all afternoon.
  • Plant-based and satisfying enough that no one at the table misses meat.
02 -
  • Drain and rinse your chickpeas or they'll make the curry cloudy and starchy—this single step changes everything.
  • Toast the spices in the hot oil before adding liquid, or they stay one-dimensional and flat.
  • Taste before serving and adjust seasoning; curry powder varies so much between brands that salt amounts shift.
03 -
  • Don't skimp on the ginger—fresh ginger is what separates homemade curry from something tired and flat.
  • If the curry is too thick, add broth a splash at a time; if it's too thin, simmer uncovered for a few extra minutes so it concentrates.
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