One Pot Coconut Chickpea Curry is a warm and comforting meatless, vegetarian meal.
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
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: TheKitchn.com– 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!
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.
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:
- One Pot Chicken Vegetable Soup
- One Pot Caprese Pasta
- One Pot Chicken Spaghetti
- One Pot Creamy Chicken and Vegetable Pasta
One Pot Coconut Chickpea Curry
- 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.