One Pot Coconut Chickpea Curry

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One Pot Coconut Chickpea Curry is a warm and comforting meatless, vegetarian meal.

One Pot Coconut Chickpea Curry

I’ve never been very big on serving up vegetarian dishes in my house.  I like vegetables and all (quite a lot, actually), but the idea of serving non-meat kinds of dinners in my house is not met with great enthusiasm by my family.  So I save dishes like this One Pot Coconut Chickpea Curry for times when dinner is just for me, and then I can munch on it for a few days and keep it all to myself.

The end result is served over some steamed rice (quinoa would be great too).  I like to keep things low carb and serve it over cauliflower rice. If you’re following the Weight Watchers program, the point totals are included at the top of this post.

The Kitchn Cookbook

The Kitchn Cookbook

This recipe comes from the new book by Sara Kate Gillingham and Faith Durand:  The Kitchn Cookbook- Recipes, Kitchens and Tips to Inspire Your Cooking.  I have always been a fan of their website:– great recipes shared, lots of product recommendations and cooking tips.  Their cookbook is much of the same.  You can see that I have several recipes tagged to make.  I had to hold myself back from tagging more because there were a lot of things that looked great!

One Pot Coconut Chickpea Curry

This Coconut Chickpea Curry is a one-pot masterpiece.  That means you will only have to clean one dish, and that’s a big-fat-bonus, right??  Onion, garlic, ginger, tomato, chickpeas and cauliflower are simmered in a spiced-up (not HOT!) coconut curry sauce.  The spinach is swirled in just before serving.

One Pot Coconut Chickpea Curry

I’m the only one who eats this for dinner in my house when I make it since my husband is a “meat” guy.  But I eat it for days, and I really enjoy it a lot.

The spicy flavors are enough to keep things interesting, and the chickpeas and cauliflower help to make it a filling and satisfying dish.  This one is on my list of vegetarian meals to make again and again!

Here are a few more one pot recipes you might enjoy:

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5 from 1 vote

One Pot Coconut Chickpea Curry

Excellent vegetarian dinner recipe!
Prep Time 25 minutes
Cook Time 45 minutes
Servings 6 servings
Calories 363kcal
Course Main Course
Cuisine American
Keyword chickpea curry, Coconut Curry, one pot meal, vegetarian


  • 2 teaspoons garam masala
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground ginger
  • 4 green cardamom pods
  • 1 tablespoon unsalted butter or ghee
  • 1 small yellow onion, diced
  • 4 large garlic cloves, minced
  • 1 tablespoon grated ginger (from a 3-inch peeled piece)
  • One 14.5-ounce can diced tomatoes
  • Two 15-ounce cans chickpeas, drained and rinsed
  • One 14-ounce can well shaken coconut milk (use light if counting WW Points)
  • One small head cauliflower, chopped
  • 5 ounces baby spinach (5 cups, loosely packed)
  • 3 tablespoons freshly squeezed lemon juice (1 large lemon)
  • 1 teaspoon salt (more or less, to taste)
  • cooked rice or quinoa, for serving (if desired)


  • In a small bowl, combine the garam masala, cumin and ground ginger. Use the flat of a chef's knife to crack the cardamom pods and add those to the bowl too.
  • Heat the butter in a heavy skillet or Dutch oven over medium heat. Add the onion and cook for about 10 minutes, browning the onion and letting it develop dark color, although without burning it. Stir in the garlic and ginger and cook for 2 minutes.
  • Add the spices from the cup and stir them into the onion mixture. Add the tomatoes and the chickpeas and saute for about 2 minutes. Take the pan off the heat and stir in the shaken coconut milk. Return the pan to the heat and bring to a gentle boil. Turn down the heat, stir in the cauliflower and simmer for about 30 minutes, or until the chickpeas are tender and the sauce has reduced slightly.
  • Add the baby spinach in handfuls, stirring in each handful to help it wilt before adding the next. Stir in the lemon juice. Taste and season with salt.
  • Serve immediately over rice, or let cool and refrigerate. The curry will hold up well in the refrigerator in an airtight container for up to 5 days.


  • If you are preparing this recipe as GLUTEN-FREE, just be sure to use brands of tomatoes, chickpeas and coconut milk that are known to be GF.
  • If you don't have fresh spinach, it's okay to sub 1 cup thawed and drained frozen.
  • If you are counting WW points, use light coconut milk for an accurate point count.


Serving: 1serving | Calories: 363kcal | Carbohydrates: 53g | Protein: 16g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 5mg | Sodium: 509mg | Potassium: 1006mg | Fiber: 15g | Sugar: 11g | Vitamin A: 2392IU | Vitamin C: 66mg | Calcium: 147mg | Iron: 6mg
More Recipes Using Chickpeas...
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  • Nomes wrote:

    This was delicious.

  • Kate c wrote:

    Just made this tonight and it was a big thumbs up. I made a few edits, tomato puree instead of diced, and coconut cream for coconut milk, and I was more heavy handed with the spices (we like assertive Indian food). It was easy to make and will be family favorite.

  • Sara wrote:

    Delicious!!! I just made this with roasted coconut oil rubbed cauliflower.  Which roasted while browning the onions to cut down on cooking time. Thank you for a wonderful healthy comfort food recipe! 

  • Margo wrote:

    Delish! really good vegan dish, lots of flavor.

  • Dawn wrote:

    Great healthy recipe! Hubby enjoyed having another vegetarian option for lunch. I added 3/4 tsp of red chili powder for some heat, 2 tablespoons of dried fenugreek leaves (crushed in my hand and added to the curry pot) for some tang and salt to taste. I didn’t think there’d be enough liquid in the pan to cook both the chickpeas and cauliflower so I boiled the cauliflower in a separate pot for a few minutes and then added to the curry pot. The lemon juice helps to cut through the coconut milk flavor adding balance.

  • Jennifer wrote:

    Thanks, Lori! I can do cinnamon and nutmeg easily! And I have a fridge full of CSA spinach and cauliflower. Perfect!

  • marcie wrote:

    I WISH the other people in my house would be as excited about this dish as I am, because this would be the perfect meal for me. I love these flavors and the Kitchn is one of my favorite websites. I need to get this cookbook!

  • Katerina @Diethood wrote:

    That just looks so wonderful! The addition of cadamom and curry?? MMMMM MMMMM gooooood!

  • Laura @ Laura’s Culinary Adventures wrote:

    One pot meals are a huge plus! This looks hearty and delicious!

  • Stephanie @ Eat. Drink. Love. wrote:

    I love these flavors! Cauliflower is so hearty too, the perfect sub for meat.

  • Kelly – Life Made Sweeter wrote:

    This looks incredible, Lori! I love coconut curry especially when there are chickpeas. The cauliflower, spinach and tomatoes sounds amazing with everything! I can’t wait to try this! Pinning!

  • Brandon @ Kitchen Konfidence wrote:

    Looks good Lori! I just got that cookbook, and I can’t wait to dive in.

  • Jennifer @ Show Me the Yummy wrote:

    I adore curry, but I’ve never tried it “vegetarian style” before. Looks sooo good!

  • roberta wrote:

    Sounds great and will try when I round up the few things that I don’t have. . A person commented that they hsve meateaters. Use as a veggie dish in the mea l or add chicken or pork.

  • Karen @ On the Banks of Salt Creek wrote:

    I think this looks awesome but I tried the whole meatless meals thing and my three guys complained loudly! Now that we are “farmers” and they are really hungry for dinner I think they would make me live in the barn for a few days.
    Looks delish though.

  • Anna @ Crunchy Creamy Sweet wrote:

    I can’t wait to try this! One-pot dinners are always on my menu!

  • Sandy @ RE wrote:

    Love this, Lori. We are so in to one-pot meals lately – with curry! This looks fabulous!

  • Jennifer wrote:

    I have never seen cardamom pods, but have truthfully never looked nor seen them in a recipe. I would love to make this tonight. Is there a good sub that would give similar flavor?

    • Lori Lange wrote:

      I found this on the internet: One pod yields 1/6 teaspoon cardamom. Substitutes: brown cardamom OR equal parts ground nutmeg and cinnamon OR equal parts ground cloves and cinnamon OR nutmeg OR cinnamon

  • Alice @ Hip Foodie Mom wrote:

    oh my gawd, I LOVE curry!!! and especially love that this one is vegetarian!! I work with and love Faith and this cookbook too!!! love and pinned! and will promote too! 🙂

  • Averie @ Averie Cooks wrote:

    I love this one! I only cook vegetarian dinners so always need ideas! Pinned!