Easy One-Pot Chickpea Spinach Coconut Curry

This one-pot curry builds a warmly spiced tomato and coconut milk base, then simmers chickpeas until they soak up all that flavor before a big handful of spinach wilts in at the end. It's a fast, plant-based dinner that comes together with mostly pantry staples in about 30 minutes. A squeeze of lime at the finish keeps the richness from feeling heavy.

Chickpeas simmer in a spiced coconut milk and tomato curry with wilted spinach for a fast, plant-based dinner.

Why You'll Love This Recipe

• Fast: ready in about 30 minutes (10 min prep, 20 min cook)
• Simple: 15 everyday ingredients
• Feeds the family: 4 servings
• Light: about 320 calories per serving

Ingredients

• 1 tablespoon olive oil
• 1 small onion (finely chopped)
• 3 cloves garlic (minced)
• 1- inch piece ginger (grated)
• 1 teaspoon curry powder
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) chickpeas (drained and rinsed)
• 1 can (13.5 oz) coconut milk
• 1/2 cup vegetable broth
• 2 cups fresh spinach (roughly chopped)
• Juice of 1/2 lime
• Salt and black pepper to taste

Instructions

1. Heat the olive oil in a large pot or deep pan over medium heat, add the chopped onion, and sauté for 3 to 4 minutes until softened, then stir in the garlic and ginger, cooking for another minute until fragrant.
2. Sprinkle in the curry powder, garam masala, turmeric, and cumin, stirring to coat the aromatics with the spices, then add the diced tomatoes and cook for 3 to 4 minutes until they begin to break down.
3. Pour in the coconut milk and vegetable broth, stirring to combine, add the chickpeas, and bring the mixture to a gentle simmer, letting it cook for 10 to 15 minutes so the flavors meld together.
4. Add the fresh spinach and stir until wilted, about 2 minutes, then squeeze in the lime juice and season with salt and black pepper to taste.
5. Serve the curry hot with steamed rice, naan, or quinoa, garnished with fresh cilantro or a sprinkle of red chili flakes for extra flavor.

Cooking Tips

• Let the tomatoes cook down before adding the coconut milk for a deeper flavor base.
• Simmer the chickpeas long enough to let them absorb the spices.
• Add the spinach at the very end so it wilts without overcooking.

Substitutions

• White beans or lentils can replace chickpeas.
• Light coconut milk can be used for a lower-fat version.
• Kale can replace spinach for a heartier green.

Storage

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat gently on the stovetop, adding a splash of broth if the curry has thickened too much.
• Freeze in portions for up to 3 months.

Serving Suggestions

• Serve hot with steamed rice, naan, or quinoa.
• Finish each bowl with chopped cilantro and, if you like heat, a pinch of chili flakes.
• Add extra lime juice at the table for brightness.

Nutrition (per serving)

Nutrient	Amount
Calories	320 kcal

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