One-Pot Coconut Chickpea Curry

A real 35-minute curry — chickpeas simmered in coconut milk and warm spices, all in one pot.

Tips for the best Coconut Chickpea Curry

Cook the onion until soft and golden before adding the spices. It builds the base flavour.
Toast the curry powder, cumin and turmeric for 30 seconds in the oil so they lose their raw taste.
Add the spinach at the end and stir until it just wilts.

Use kale or chard instead of spinach.
No curry powder? Use garam masala with a pinch of chilli powder.
Swap one can of chickpeas for cubed sweet potato or cauliflower and simmer a little longer.

A real 35-minute curry — chickpeas simmered in coconut milk and warm spices, all in one pot.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Dinner

Cuisine: Indian

Heat the coconut oil in a large pot over medium heat. Add the onion and cook for 4-5 minutes until softened.
Stir in the garlic and ginger and cook for 1 minute until fragrant.
Add the curry powder, cumin and turmeric and toast for 30 seconds, stirring constantly.
Pour in the diced tomatoes and coconut milk, then add the chickpeas. Stir well and bring to a simmer.
Simmer uncovered for 15-18 minutes, stirring occasionally, until the sauce thickens slightly.
Stir in the spinach and cook for 2 minutes until wilted. Season with salt to taste.
Serve hot over rice.