One-Pot Coconut Curry with Chickpeas and Spinach
Creamy, aromatic curry simmered with chickpeas and fresh spinach, ready in under 30 minutes. This thai-inspired one pot (vegan) ready in about 30 minutes pairs coconut oil, diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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
- 1 tbsp coconut oil
- 1, diced onion
- 3 cloves, minced garlic
- 1 tbsp, minced fresh ginger
- 2 tbsp red curry paste
- 1 can (14 oz) coconut milk
- 1 can (15 oz), rinsed chickpeas
- 1 cup vegetable broth
- 2 cups fresh spinach
- 1/4 tsp salt
Instructions
- Step 1: Heat 1 tbsp coconut oil in a large pot over medium heat. Add 1 diced onion and cook for 5 minutes until translucent.
- Step 2: Stir in 3 minced garlic cloves and 1 tbsp minced fresh ginger; cook for 1 minute until fragrant.
- Step 3: Add 2 tbsp red curry paste and cook for 1 minute, then pour in 1 can coconut milk and 1 cup vegetable broth, stirring to combine. Season with 1/4 tsp salt.
- Step 4: Add rinsed chickpeas and bring to a gentle simmer. Cook for 10 minutes, then stir in 2 cups fresh spinach until wilted and tender.
Frequently asked questions
How long does One-Pot Coconut Curry with Chickpeas and Spinach 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 Coconut Curry with Chickpeas and Spinach?
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 coconut oil from drying out.
Can I substitute ingredients in One-Pot Coconut Curry with Chickpeas and Spinach?
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 Coconut Curry with Chickpeas and Spinach 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 Coconut Curry with Chickpeas and Spinach vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Simple, delicious, and healthy. The spinach added a nice touch and the chickpeas made it filling. Highly recommend!
- ★★★★★
Perfect weeknight dinner! The coconut milk gave it a creamy richness without being too heavy. Will make again.
- ★★★★★
This curry was so flavorful and easy to make in one pot. My family loved it and it was ready in 30 minutes!
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