Easy Chickpea Coconut Curry
(Family Friendly and One Pot )
This is one of those meals I throw together when I want something cozy, filling, and low-effort. It’s creamy, flavorful, and made with ingredients I almost always have on hand — which means it's perfect for those nights when you really don’t want to cook but still want something nourishing.
It started as a “what do I have in the pantry?” kind of meal and quickly became a go-to.
Here’s what you need:
1 can chickpeas (drained + rinsed)
1 cup shredded cooked chicken (totally optional — you can skip it or use a second can of chickpeas)
1–2 tbsp curry powder (I usually eyeball it, but start with less if you’re unsure)
2 tsp garlic powder
Salt + pepper to taste
1/2 cup canned coconut milk
1 (15 oz) can diced tomatoes
2 big handfuls of spinach (or a couple cups)
Make it seasonal — easy add-ins based on what’s in season:
Fall/Winter:
Roasted, cubed butternut squash
A handful of baby spinach stirred in at the end for extra greens
Summer:
Sautéed zucchini or summer squash
Fresh cherry tomatoes (halved) for a burst of flavor
How to make it:
Toss everything (except the spinach) into a big skillet or pot. Give it a good stir.
Let it simmer for 10–15 minutes so the flavors come together and the sauce thickens a bit.
Add the spinach at the end and stir until it wilts.
Taste and adjust the seasoning. That’s it!
How I serve it:
Over rice or quinoa ( Pro- Tip- reserve about 1/2 cup of the canned coconut milk to add to the simmering rice)
With some naan or pita to scoop it up
Why I love it:
One pan.
Hardly any chopping.
Super flexible.
My kids eat it (especially with bread involved).
Easy Ways to Switch It Up:
This recipe is super forgiving — which is why I love it. Here are a few simple ways to change it up depending on what you have on hand:
Add roasted veggies. Toss in roasted cauliflower, sweet potatoes, or carrots for extra texture and flavor. Great way to use up leftovers!
Skip the chicken. Keep it fully plant-based by using two cans of chickpeas or even a mix of chickpeas and lentils.
Serve it your way. Spoon it over rice, quinoa, or couscous — or keep it simple with a warm piece of naan or flatbread.
Add a creamy topping. A dollop of plain Greek yogurt adds a little tang and cools down the spice if your curry powder has a kick.
Sprinkle on crunch. Chopped peanuts, cashews, or even toasted coconut flakes can add some fun texture.
Boost the greens. No spinach? Kale works too — just chop it small so it wilts easily.
Make it a soup. Add a little broth or water to thin it out and turn it into a cozy bowl of curry soup.
Serve over coconut rice ( see note) and a dollop of greek yogurt
