One-Pot Chickpea and Spinach Coconut Curry (Complete Recipe)

2026-03-04

Serves 4 | Total: ~30 minutes | Vegan

Ingredients
- 2 tbsp oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 2 tbsp red curry paste
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1 can (15 oz) chickpeas, rinsed
- 3 cups baby spinach
- 1 tsp salt, 1/2 tsp pepper
- 1 tsp soy or tamari
- Juice of 1/2 lime
- Cooked rice for serving

Instructions
1) Heat oil in pot; cook onion 4 minutes. Add garlic and ginger; cook 30 seconds.
2) Stir in curry paste; cook 1 minute.
3) Add tomatoes, coconut milk, chickpeas, salt/pepper, soy. Simmer 10–12 minutes until slightly thickened.
4) Stir in spinach to wilt. Finish with lime.
5) Serve over rice.

Why it works: curry paste delivers fast flavor; coconut milk adds body; lime keeps richness bright.

Meal plan Pantry essentials