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Finished one-pot vegan coconut curry in a deep skillet

One-Pot Vegan Coconut Curry

A creamy vegan coconut curry made in one pot with chickpeas, vegetables and warming spices ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 3 garlic cloves minced
  • 1 tablespoon fresh ginger grated
  • 1½ tablespoons curry powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • ¼ teaspoon cayenne pepper optional
  • ½ teaspoon salt plus more to taste
  • 1 medium bell pepper chopped
  • 1½ cups cauliflower florets
  • 1 cup diced tomatoes
  • 2 15-ounce cans chickpeas, drained and rinsed
  • 1 13.5-ounce can full-fat coconut milk
  • 1 cup low-sodium vegetable broth
  • 2 cups baby spinach
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped fresh cilantro

Method
 

  1. Heat oil in a large deep skillet or wide pot over medium heat. Add onion and cook until softened, about 4–5 minutes.
  2. Add garlic and ginger and cook for about 30 seconds, until fragrant.
  3. Add curry powder, cumin, turmeric, and optional cayenne. Stir for 30–45 seconds to bloom the spices without burning them.
  4. Add cauliflower and bell pepper and stir to coat.
  5. Add tomatoes, chickpeas, coconut milk, and vegetable broth. Stir and bring to a gentle simmer.
  6. Cover and simmer until the firm vegetables are tender, about 7–9 minutes. Check texture rather than relying only on the clock.
  7. Remove the lid and add spinach. Cook for 1–2 minutes until just wilted.
  8. Turn off the heat. Stir in lime juice and cilantro. Taste and adjust salt, lime, or heat.
  9. Serve immediately or store according to the storage instructions above.

Notes

  • Coconut milk: Use full-fat canned coconut milk for the creamiest sauce. Light canned works but gives a thinner curry. Refrigerated carton coconut beverage is too thin for this recipe.
  • Simmer gently: Keep the curry at a gentle simmer with small bubbles. A hard boil can make the coconut milk separate.
  • Vegetable timing: Check the cauliflower with a fork rather than relying only on the clock. Smaller pieces cook faster, and larger pieces need a few extra minutes.
  • Spinach: Add it at the end so it wilts without turning dull. Stir in the lime juice and cilantro after turning off the heat.
  • Too thick or too thin: If the curry is too thick, stir in a splash of broth or water. If it's watery, simmer uncovered for a few more minutes.
  • Frozen vegetables: Add them straight from the freezer and allow a couple of extra minutes of simmering.
  • Protein swaps: Cooked lentils and white beans work in place of chickpeas. Lentils cook faster, so add them with the sauce.
  • Serving: Serve over basmati, jasmine, or brown rice, quinoa, or cauliflower rice, or with vegan naan. Rice and naan are optional sides, and the curry itself is one pot.
  • Storage: Refrigerate leftovers promptly and eat within 3-4 days. The sauce thickens as it chills, so add a splash of water or broth when reheating.
  • Reheating: Reheat leftovers until steaming hot, to an internal temperature of 165°F.
  • Freezing: This recipe hasn't been tested for freezing.
 
Nutrient
 Approx. per serving
Calories
 ~450–475 kcal
Protein
 ~14–16 g
Carbohydrates
 ~44–48 g
Fiber
 ~11–13 g
Fat
 ~26–28 g