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:

  1. Toss everything (except the spinach) into a big skillet or pot. Give it a good stir.

  2. Let it simmer for 10–15 minutes so the flavors come together and the sauce thickens a bit.

  3. Add the spinach at the end and stir until it wilts.

  4. 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

Next
Next

Sweet & Salty Pretzel Bars