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Chick pea coconut curry with spinach and cilantro in a white bowl.
Deborah Rainford

Easy One Pot Chickpea Curry

5 from 3 votes
This Easy Chickpea Curry is a delightful and aromatic dish, perfect for a cozy dinner. The combination of tender roasted pumpkin, fragrant spices, and creamy coconut milk creates a harmonious balance of flavors. Serve with steamed rice or naan bread for a complete meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Indian
Calories: 233
Ingredients Method Notes

Ingredients
  

  • 4 cups cubed pumpkin or butternut squash 1-inch dice
  • 2 teaspoons olive oil
  • 1 small red onion thinly sliced
  • 3 cloves garlic grated
  • 1 tablespoon grated ginger
Spice Mix:
  • 2 teaspoons fennel seeds
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 1 teaspoon garam masala
  • 1 teaspoon cumin seeds
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon caraway seeds
Curry Base Ingredients
  • 1 bunch cilantro stalks chopped
  • 15 ounces chickpeas drained
  • 2 cups kale or spinach chopped
  • 14 ounces coconut milk light or full-fat work
  • 1 ½ cups vegetable broth
  • 14.5 ounces crushed tomatoes
  • ½ teaspoon chili flakes
  • Salt and pepper to taste

Method
 

Preheat the Oven:
  1. Preheat your oven to 350ºF (180ºC).
Roast the Pumpkin:
  1. Toss the cubed pumpkin with olive oil, salt, and pepper. Spread evenly on a non-stick baking tray and roast in the oven for about 20 minutes, or until tender and golden.
Prepare the Curry Base:
  1. In a medium saucepan, heat the coconut oil over medium heat. Add the sliced red onion, grated garlic, grated ginger, fennel seeds, and cumin seeds. Sauté until the onion is soft and translucent.
Add the Spices:
  1. Stir in the remaining spices (cardamom, cinnamon, garam masala, fenugreek seeds, caraway seeds) and the chopped cilantro stalks. Cook for another 1-2 minutes until the spices are fragrant.
Simmer the Sauce:
  1. Pour in the vegetable broth, coconut milk, and chopped tomatoes. Bring to a gentle simmer and cook for about 20 minutes, allowing the sauce to reduce slightly and the flavors to meld together.
Combine All Ingredients:
  1. Add the drained chickpeas, roasted pumpkin, and kale (or spinach) to the saucepan. Simmer for an additional 10 minutes, or until the chickpeas are heated through and the greens are wilted and tender.
Season and Serve:
  1. Season with salt and pepper to taste. Serve hot with steamed rice or naan bread.

Notes

  • Pumpkin Substitute: If you can't find pumpkin, butternut squash works just as well.
  • Adjusting Heat: Feel free to adjust the amount of chili flakes to suit your preferred level of spiciness.
  • Vegan Option: This recipe is naturally vegan, but you can enhance the flavor using vegetable broth instead of water.