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.

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