One-Pot Chickpea & Spinach Curry
When the weather’s cool or you just need something that feels like pure comfort, this one-pot chickpea curry is a hero meal—it’s nourishing, packed with protein, and only takes about 30 minutes to pull together. The rich coconut milk, earthy chickpeas, and warming spices make this curry taste like you’ve been cooking for hours, even though it’s weeknight-friendly. Perfect for a chilly night when you need a meal that feels like a hug in a bowl.
Ingredients
- 1 tbsp olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tbsp grated ginger
- 1 tbsp curry powder
- 1 tsp cumin
- 1/2 tsp ground coriander
- 1 can 400ml coconut milk
- 1 can 400g chickpeas, drained and rinsed
- 1 can 400g diced tomatoes
- 3 large handfuls spinach leaves
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the onion until softened, about 5 minutes. Add the garlic, ginger, and spices, letting the aromas fill the kitchen. Pour in the coconut milk, tomatoes, and chickpeas, and give it all a good stir. Simmer for about 15 minutes until the flavours meld together and the curry thickens. Stir in the spinach just before serving, allowing it to wilt. Season to taste, garnish with cilantro, and enjoy the cozy warmth of this one-pot wonder.
Notes
Time-saving tip: Keep pre-minced garlic and ginger in the fridge for nights when you’re short on time—still delicious, minus the prep.
This curry is more than just a quick meal; it’s the kind of dish that brings you comfort with every bite. The ultimate cozy, nourishing dinner that’s ideal for those busy weeknights.