One-Pot Coconut Chickpea Curry
Why This Curry Is Your New Weeknight Hero
There’s something about a warm bowl of curry that feels like a hug in a bowl. After a long day of working, managing the chaos of life, or even chasing the kids around the backyard, I crave something simple, nourishing, and comforting. This One-Pot Coconut Chickpea Curry checks all those boxes — it’s creamy, packed with plant-based protein, and requires minimal cleanup. Best of all? It comes together with pantry staples and fresh greens you probably already have in the fridge. 🍛✨
Ingredients You’ll Need
1 tbsp olive oil or coconut oil
3 cloves garlic, minced
1–2 tbsp curry powder (adjust to taste)
1 (15 oz) can chickpeas, drained and rinsed
1 (14 oz) can diced tomatoes (with juices)
1 (14 oz) can full-fat coconut milk
2 cups fresh spinach (or 1 cup frozen)
1/2 tsp salt (or to taste)
1/4 tsp black pepper
Optional: pinch of chili flakes
Optional garnish: chopped cilantro or a squeeze of lime
Step-by-Step Cooking Guide
1. Sauté Aromatics
In a large pot, heat oil over medium heat. Add the minced garlic and let it sizzle until golden and fragrant. If you’re like me and love building layers of flavor, you can throw in a diced onion here too.
2. Bloom the Curry Powder
Sprinkle in the curry powder and give it a good stir. Let it toast in the oil for about 30 seconds — this is where the magic starts!
3. Add the Core Ingredients
Now add the chickpeas, diced tomatoes (juice and all), and the rich, creamy coconut milk. Stir everything together until well mixed.
4. Simmer & Relax
Bring your curry to a gentle boil, then reduce the heat and let it simmer for about 15–20 minutes. This is the part where I usually pour a glass of wine or prep a quick cucumber salad on the side.
5. Add the Greens
Stir in the spinach and cook for just a couple of minutes until it wilts. Frozen spinach works in a pinch, but fresh adds a nice brightness to the dish.
6. Season to Perfection
Taste and season with salt, pepper, and chili flakes if you like a little heat. Add a squeeze of lime or a sprinkle of fresh herbs for an extra zing!
7. Serve & Enjoy
Spoon your curry over fluffy jasmine rice, quinoa, or scoop it up with warm naan bread. It’s pure comfort and deeply satisfying.
Tips, Swaps & Variations
🌱 Add diced onion with the garlic for an extra aromatic base.
🥔 Throw in some cubed sweet potato or cauliflower for a hearty variation.
🌶️ Like it spicy? Use extra chili flakes or stir in some sriracha.
🥬 Swap spinach for kale or chard — whatever green you’ve got on hand!
📦 This curry stores beautifully! Keep leftovers in the fridge up to 4 days or freeze for later.
A Curry for Any Season
Whether it’s a rainy day and you’re curled up with a cozy blanket, or you just need a meatless Monday recipe that won’t disappoint, this curry is a reliable winner. It’s also perfect for those moments when you want something healthy but don’t feel like cooking a big production meal. Sometimes, I’ll even serve it with a chilled glass of coconut water and pretend I’m on a beach in Thailand. 🌴
📎 Free Printable Recipe Card
📎Want to keep this handy on the fridge or in your Summer Recipe binder?
Download the FREE PDF recipe card here: One_Pot_Coconut_Chickpea_Curry_Recipe_Card.pdf 📎
Final Thoughts
I hope this one-pot curry becomes one of your weeknight go-tos like it has for me. It’s fast, flavorful, and incredibly flexible. Let me know how you make it your own or tag me with your creations. Happy cooking! 💛
