One-Pot Chickpea and Vegetable Curry
A vibrant and hearty one-pot chickpea curry simmered with tomatoes, coconut milk, and warm spices for an easy vegetarian dinner. This indian-inspired vegan (vegetarian) ready in about 30 minutes pairs olive oil, medium, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp turmeric powder
- 2 tsp curry powder
- 14 oz canned diced tomatoes
- 2 cans (15 oz each), drained and rinsed canned chickpeas
- 1 cup coconut milk
- 3 cups fresh spinach
- 1 1/2 tsp salt
- 1/4 cup chopped fresh cilantro
- 1 cup, cooked for serving basmati rice
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and cook for 4-5 minutes until translucent.
- Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
- Step 3: Add 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tsp turmeric powder, and 2 tsp curry powder. Stir constantly for 1 minute to toast the spices.
- Step 4: Pour in 14 oz canned diced tomatoes with their juices and 2 cans (15 oz each) drained and rinsed chickpeas. Stir to combine.
- Step 5: Add 1 cup coconut milk and 1 1/2 tsp salt, bring mixture to a simmer. Cover and cook for 10 minutes, stirring occasionally.
- Step 6: Stir in 3 cups fresh spinach and cook an additional 2 minutes until wilted.
- Step 7: Remove from heat and sprinkle 1/4 cup chopped fresh cilantro over the curry. Serve hot over 1 cup cooked basmati rice.
Frequently asked questions
How long does One-Pot Chickpea and Vegetable Curry take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Chickpea and Vegetable Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in One-Pot Chickpea and Vegetable Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Chickpea and Vegetable Curry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pot Chickpea and Vegetable Curry vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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