Looking for a quick, healthy, and satisfying dinner?
This one-pot Chickpea Spinach Coconut Curry is the perfect solution!
Packed with plant-based protein, fiber, and rich coconut flavor, this dish is both comforting and nutritious.
It’s completely vegan, gluten-free, and easy to prepare with simple pantry staples.
The best part? Everything comes together in just one pot, making cleanup a breeze.
Whether you’re meal-prepping for the week or craving a wholesome dinner, this recipe is a must-try.
Why You’ll Love This Chickpea Spinach Coconut Curry
- One-pot convenience – Minimal cleanup with maximum flavor.
- Nutrient-dense & filling – High in protein, fiber, and healthy fats.
- Quick & easy – Ready in just 30 minutes.
- Diet-friendly – Vegan, gluten-free, and dairy-free.
- Great for meal prep – Stores well and tastes even better the next day.
Ingredients You’ll Need
- 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
How to Make Chickpea Spinach Coconut Curry (Step-by-Step)
Step 1: Sauté the Aromatics
Heat olive oil in a large pot or deep pan over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the garlic and ginger, cooking for another minute until fragrant.
Step 2: Add Spices and Tomatoes
Sprinkle in the curry powder, garam masala, turmeric, and cumin. Stir well to coat the aromatics with the spices. Add the diced tomatoes and cook for 3-4 minutes until they begin to break down.
Step 3: Simmer with Chickpeas and Coconut Milk
Pour in the coconut milk and vegetable broth, stirring to combine. Add the chickpeas and bring the mixture to a gentle simmer. Let it cook for 10-15 minutes, allowing the flavors to meld together.
Step 4: Stir in Spinach and Finish with Lime
Add the fresh spinach and stir until wilted, about 2 minutes. Squeeze in the lime juice and season with salt and black pepper to taste.
Step 5: Serve and Enjoy
Serve the curry hot with steamed rice, naan, or quinoa. Garnish with fresh cilantro or a sprinkle of red chili flakes for extra flavor.
Tips & Variations for the Best One-Pot Curry
- Spice it up – Add chili flakes or fresh green chilies for extra heat.
- Make it heartier – Stir in diced sweet potatoes or bell peppers.
- Extra creamy – Use full-fat coconut milk for a richer texture.
- Flavor boost – Add a spoonful of peanut butter or tahini for depth.
- Storage & meal prep – Store in an airtight container in the fridge for up to 4 days. Reheat gently before serving.
What to Serve with Chickpea Spinach Coconut Curry
- Steamed basmati or jasmine rice – A classic pairing.
- Naan or roti – Perfect for scooping up the curry.
- Cauliflower rice – A great low-carb option.
- Quinoa – Adds extra protein and texture.
Recipe FAQ’s
Can I use frozen spinach?
Yes, frozen spinach works well. Thaw and squeeze out excess moisture before adding it to the curry.
Can I make it ahead of time?
Absolutely. This curry tastes even better the next day as the flavors continue to develop.
Can I add other vegetables?
Yes, bell peppers, carrots, or zucchini make great additions.
Is this curry freezer-friendly?
Yes, you can freeze it for up to 2 months in an airtight container. Thaw overnight in the refrigerator and reheat on the stovetop.
Easy One-Pot Chickpea Spinach Coconut Curry
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
- ½ teaspoon turmeric
- ½ teaspoon cumin
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) chickpeas drained and rinsed
- 1 can (13.5 oz) coconut milk
- ½ cup vegetable broth
- 2 cups fresh spinach roughly chopped
- Juice of 1/2 lime
- Salt and black pepper to taste
Instructions
Step 1: Sauté the Aromatics
- Heat olive oil in a large pot or deep pan over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the garlic and ginger, cooking for another minute until fragrant.
Step 2: Add Spices and Tomatoes
- Sprinkle in the curry powder, garam masala, turmeric, and cumin. Stir well to coat the aromatics with the spices. Add the diced tomatoes and cook for 3-4 minutes until they begin to break down.
Step 3: Simmer with Chickpeas and Coconut Milk
- Pour in the coconut milk and vegetable broth, stirring to combine. Add the chickpeas and bring the mixture to a gentle simmer. Let it cook for 10-15 minutes, allowing the flavors to meld together.
Step 4: Stir in Spinach and Finish with Lime
- Add the fresh spinach and stir until wilted, about 2 minutes. Squeeze in the lime juice and season with salt and black pepper to taste.
Step 5: Serve and Enjoy
- Serve the curry hot with steamed rice, naan, or quinoa. Garnish with fresh cilantro or a sprinkle of red chili flakes for extra flavor.