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One-Pot Chickpea Coconut Curry

A close-up of a bowl of fluffy white rice served with a vibrant chickpea coconut curry and spinach.
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A quick and easy vegan chickpea curry made in one pot, perfect for weeknights.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 cup vegetable broth
  • 4 cups fresh spinach
  • Salt and black pepper to taste
  • Cooked rice, for serving

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Add garlic and ginger and cook until fragrant, about 1 minute.
  3. Stir in curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly.
  4. Add the rinsed chickpeas, coconut milk, and vegetable broth. Bring to a simmer.
  5. Reduce heat to low, cover, and cook for 10 minutes, stirring occasionally.
  6. Stir in the spinach and cook until wilted, about 2-3 minutes.
  7. Season with salt and pepper to taste.
  8. Serve hot over cooked rice.

Notes

  • For a thicker curry, simmer uncovered for an additional 5-10 minutes, or whisk together 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the curry during the last few minutes of cooking.
  • Use light coconut milk for a lighter consistency.
  • Adjust cayenne pepper for your desired spice level.
  • This curry is excellent for meal prep and can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://kingscook.com/chickpea-coconut-curry/