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5 from 2 votes

One Pot Coconut Chickpea Curry

Excellent vegetarian dinner recipe!
Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: American
Keyword: chickpea curry, Coconut Curry, one pot meal, vegetarian
Servings: 6 servings
Author: RecipeGirl.com (share from The Kitchn cookbook)

Ingredients

  • 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)

Instructions

  • 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.

Notes

  • 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.

Nutrition

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