Go Back
Coconut curry dishes have gained immense popularity for their rich flavors and comforting nature. This Tropical Delight recipe brings together the creamy goodness of coconut milk and the hearty texture of chickpeas, making it a wholesome meal that is both satisfying and nourishing. This one-pot creamy coconut curry is not only vegetarian and gluten-free but also incredibly easy to prepare, making it an excellent choice for busy weeknights or when entertaining guests. With vibrant vegetables and aromatic spices, this dish is sure to please everyone at the table.

Easy One-Pot Creamy Coconut Curry with Chickpeas

Discover the ultimate comfort food with this One-Pot Creamy Coconut Curry featuring chickpeas! Perfectly easy to prepare, this vegetarian and gluten-free dish brings together the richness of coconut milk and the heartiness of chickpeas, creating a nourishing meal. Bursting with vibrant veggies and aromatic spices, it’s ideal for busy weeknights or hosting friends. Elevate your dining experience with this delicious recipe that will leave everyone craving more!
Print Recipe Pin Recipe

Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1 can (14 oz) coconut milk

1 medium onion, diced

3 cloves garlic, minced

1 inch piece of ginger, freshly grated

1 red bell pepper, diced

1 medium zucchini, diced

2 cups fresh spinach leaves

2 tablespoons red curry paste (adjust according to your preferred spice level)

1 tablespoon olive oil

1 tablespoon soy sauce or tamari

1 teaspoon turmeric powder

1 teaspoon ground cumin

½ teaspoon salt (or to taste)

¼ teaspoon ground black pepper

1 tablespoon freshly squeezed lime juice

Fresh cilantro leaves for garnish

Cooked rice or quinoa, for serving

Instructions
 

Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Once shimmering, add the diced onion. Sauté for about 3-4 minutes until the onion turns translucent and soft. Then, add the minced garlic and freshly grated ginger. Cook for an additional minute, stirring constantly until fragrant.

    Add Vegetables: Incorporate the diced red bell pepper and zucchini into the pot. Cook for an extra 5 minutes, stirring occasionally, until the vegetables start to soften.

      Incorporate Spices: Sprinkle in the red curry paste, turmeric powder, ground cumin, salt, and black pepper. Mix thoroughly to coat the vegetables with the spices. Toast the mixture for about a minute to enhance the flavors.

        Pour in Coconut Milk: Carefully pour in the coconut milk along with the soy sauce or tamari. Stir well to combine all ingredients, and bring the mixture to a gentle simmer.

          Add Chickpeas and Spinach: Introduce the drained chickpeas and fresh spinach leaves to the pot. Stir and cook for about 5-7 minutes until the spinach wilts and all the ingredients are heated through.

            Finish with Lime: Remove the pot from heat and immediately stir in the freshly squeezed lime juice for a refreshing zing that brightens the dish.

              Serve: Spoon the creamy coconut curry into bowls, serving it atop a warm bed of steamed rice or quinoa. Garnish generously with fresh cilantro leaves for a burst of color and flavor.

                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings

                  - Presentation Tips: For an attractive presentation, consider serving the curry in a deep bowl, allowing the vibrant colors of the vegetables to shine. A lime wedge on the side can serve as both a garnish and a prompt for guests to add more lime juice if desired.