Chickpea Coconut Curry (Vegan, One-Pot)
Creamy coconut curry loaded with chickpeas and spinach. 18g protein, 420 kcal. A warming vegan dinner ready in 25 minutes.
The Creamiest Vegan Curry You'll Ever Make
This chickpea coconut curry is the kind of meal that converts even committed meat-eaters to plant-based eating. The rich, creamy coconut sauce infused with warming curry spices creates a depth of flavor that makes you forget there's no meat in the pot. At 420 calories with 18g plant protein, it's a satisfying dinner that happens to be completely vegan.
Chickpeas are nutritional powerhouses — packed with protein, fiber, iron, and folate. The coconut milk provides healthy medium-chain triglycerides (MCTs) that your body can use for quick energy. And the spinach adds a burst of vitamins A, C, and K in the final minutes. This is comfort food that actually nourishes you.
Ingredients
- 400g (drained) Chickpeas (canned)
- 400ml Coconut milk
- 100g Fresh spinach
- 1 medium Onion
- 3 cloves Garlic
- 1 tbsp (grated) Ginger
- 2 tbsp Curry powder
- 200g Canned diced tomatoes
- 1 tbsp Olive oil
Instructions
Sauté aromatics
Heat olive oil over medium heat. Cook diced onion 4 minutes, add garlic and ginger, cook 1 minute more until fragrant.
Add spices and liquids
Stir in curry powder, cook 30 seconds. Add diced tomatoes and coconut milk, bring to a simmer.
Add chickpeas
Add drained chickpeas, simmer 15 minutes until the sauce thickens and flavors meld. Mash a few chickpeas against the side of the pot for extra body.
Finish with spinach
Stir in fresh spinach until wilted (2 minutes). Season with salt, pepper, and a squeeze of lime. Serve over rice or with naan.
Frequently Asked Questions
Can I use dried chickpeas?
Yes — soak overnight and boil 45-60 minutes until tender before adding to the curry. Dried chickpeas have a firmer texture that some people prefer. Canned is perfectly fine for convenience.
How do I make this higher in protein?
Add 200g of firm tofu cubes (pan-fried first) for an extra 16g protein. Or serve with a scoop of Greek yogurt on top (if not strict vegan).
Does this freeze well?
Beautifully. Let it cool completely, then freeze in individual portions for up to 3 months. The flavors actually improve after freezing and reheating. Don't add the spinach until reheating if possible.
Can I use light coconut milk instead of full-fat?
You can, but the sauce will be thinner and less creamy. If using light coconut milk, simmer a few minutes longer to reduce and thicken. Full-fat gives the best restaurant-quality result.
What can I serve this curry with?
Basmati rice is the classic pairing, but it's also great with naan bread, cauliflower rice for lower carbs, or even roasted potatoes. A squeeze of lime and fresh cilantro on top finishes it perfectly.
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