One-Pot Chickpea Coconut Curry
This curry is almost entirely cans, which is why it is still possible at the end of the month. It also tastes better the next day, so making a full pot is a gift to future you.
- Hands-on
- 5 min
- Total
- 25 min
- Serves
- 4
- Dishes
- 1 pot, 1 spoon
Why this works for an ADHD brain
- Pantry-only ingredients, so it works on the nights the fridge is empty.
- Everything simmers together; there is no step that needs perfect timing.
- It freezes well, so one good night covers a bad one later.
Ingredients
- 1 tbspoil
- 1 cupfrozen diced onion(or 1 fresh onion, chopped)
- 2 tbspred or yellow curry paste(or 2 tsp curry powder)
- 2 cans (15 oz each)chickpeas(drained and rinsed)
- 1 can (13.5 oz)coconut milk
- 1 can (14.5 oz)diced tomatoes
- 3 cupsbaby spinach
- to tastesalt and a squeeze of lime
Steps
- 1
Heat the oil in a pot over medium heat and cook the onion 3–4 minutes until soft.
- 2
Stir in the curry paste for 1 minute.
- 3
Add the chickpeas, coconut milk and tomatoes, bring to a simmer and cook 15 minutes, stirring now and then.
- 4
Stir in the spinach until it wilts, then season with salt and lime. Serve with rice or naan.
Where this usually stalls
Dicing an onion.
Frozen diced onion goes straight into the pot. No tears, no knife, no cutting board.
Even lazier version
Simmer chickpeas in a jar of store-bought curry sauce for 10 minutes and serve with a rice pouch.
Easy swaps
- Add a cubed sweet potato and simmer 5–10 minutes longer.
- Swap chickpeas for leftover chicken.
- Use frozen spinach instead of fresh.
Leftovers
Keeps 4 days in the fridge and up to 3 months in the freezer.
Frequently asked questions
Can I freeze chickpea curry?
Yes. Cool it, portion it into containers and freeze for up to about 3 months. Thaw in the fridge or reheat gently from frozen with a splash of water.
Is curry paste spicy?
It depends on the brand. Red curry paste is usually hotter than yellow. Start with 1 tablespoon and add more after tasting.