Easy One-Pot Chickpea Spinach Coconut Curry
This One-Pot Chickpea Spinach Coconut Curry is a quick, easy, and flavorful meal that’s perfect for any night of the week.Made with simple pantry ingredients like chickpeas, coconut milk, and fresh spinach, this dish comes together in just 30 minutes.
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.