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One-Pot Coconut Chickpea Curry

One-Pot Coconut Chickpea Curry

A real 35-minute curry -- chickpeas simmered in coconut milk and warm spices, all in one pot.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp coconut oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 2 tsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) coconut milk
  • 2 cans (15 oz) chickpeas, drained and rinsed
  • 2 cups baby spinach
  • salt, to taste
  • cooked rice, for serving

Equipment

  • 1 Large pot or Dutch oven

Method
 

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

Notes

Freezes well for up to 3 months. Add a squeeze of lime just before serving for brightness.