Weeknight Chickpea Coconut Curry
A creamy, deeply spiced one-pot curry built from pantry staples. Vegan, gluten-free, freezer-friendly, and tastes like it simmered all day.
- Total time:
- 35 min
- Servings:
- 4
- Per serving:
- 410 kcal
- Cost per serving:
- $2.20
- Difficulty:
- easy
Step-by-step
Warm oil in a Dutch oven over medium heat. Sweat onion 5 minutes.
Add garlic, ginger, and all spices. Stir 1 minute until fragrant.
Add chickpeas and tomatoes. Simmer 5 minutes.
Pour in coconut milk and salt. Simmer uncovered 12 minutes until thick.
12 min timer
Stir in spinach until just wilted. Off heat. Add lime juice.
Serve over rice or with naan.
Cook's tip
For deeper flavor: toast whole cumin and coriander seeds and grind fresh.
Storage
Refrigerate up to 5 days. Flavor improves overnight.
Freezer: Freezes beautifully for 3 months.
Nutrition per serving
- Calories
- 410
- Protein
- 13g
- Carbs
- 42g
- Fat
- 22g
- Fiber
- 12g
- Sugar
- 8g
- Sat Fat
- 14g
- Sodium
- 690mg
Estimates based on USDA FoodData Central. See our nutrition disclaimer.
Frequently asked questions
Light coconut milk okay?
You can but the sauce will be thinner. Full-fat is worth it.
How spicy?
Mild. Add cayenne or fresh chili to taste.
Reviews
Aisha K.
2 weeks ago
Loved it but added an extra scotch bonnet — we like it spicy. Recipe scales well, made a double batch.
✓ Would make again
Tola O.
3 days ago
Made this for Sunday lunch — the smoky bottom turned out perfect. Family demolished the pot in twenty minutes.
✓ Would make again
Marcus B.
1 week ago
First time cooking this and the timing notes saved me. Did not lift the lid once. The crust at the bottom was the best part.
✓ Would make again
Reviews shown are illustrative pre-launch. Real user reviews appear here as the community grows.
You might also like
veganNigerian Jollof Rice
Smoky, deeply flavored one-pot rice with tomato, scotch bonnet, and bay. the dish that starts arguments in every African household, here in its simplest weeknight form.
- Time
- 55 min
- Servings
- 6 servings
- Calories
- 380 kcal
- Cost per serving
- $1.45/serving
veganGhanaian Jollof Rice
Smokier and more aromatic than its Nigerian cousin. Ghanaian jollof leans on long-grain jasmine rice and bay-and-thyme bouquet. Cook the rice in the stew, never separately.
- Time
- 1 hr
- Servings
- 6 servings
- Calories
- 360 kcal
- Cost per serving
- $1.60/serving
veganRed Red (Ghanaian Bean Stew with Fried Plantain)
Black-eyed peas simmered in a smoky tomato-palm-oil sauce served alongside sweet fried plantain. a Ghanaian one-bowl wonder that costs almost nothing and tastes like everything.
- Time
- 1 hr
- Servings
- 4 servings
- Calories
- 480 kcal
- Cost per serving
- $1.95/serving
veganProvençal Ratatouille
Slow-cooked summer vegetables. eggplant, zucchini, tomato, pepper. silky, garlicky, herb-infused. Vegan main or stunning side.
- Time
- 1 hr 10 min
- Servings
- 6 servings
- Calories
- 220 kcal
- Cost per serving
- $2.40/serving
veganEgyptian Koshari
A glorious five-layer pile of rice, lentils, pasta, chickpeas, fried onions, and spiced tomato sauce. The most popular street food in Egypt for good reason.
- Time
- 1 hr 10 min
- Servings
- 6 servings
- Calories
- 480 kcal
- Cost per serving
- $1.60/serving
veganAkara (Nigerian Bean Fritters)
Crispy outside, fluffy inside. Lagos street-corner breakfast made from peeled black-eyed peas, peppers, and onions, fried golden. Eat with hot pap or bread.
- Time
- 45 min
- Servings
- 6 servings
- Calories
- 240 kcal
- Cost per serving
- $0.90/serving