One-Pot Creamy Coconut & Chickpea Curry

This is what I make when I want something warm, creamy, and deeply comforting but can't face a sink full of washing up. One pot. Minimal chopping. The coconut milk makes it rich without being heavy. The chickpeas make it filling. The spices make it taste like you've been cooking all day, when actually you've been lying down while it simmers.

Ingredients (Serves 4):

• 1 tbsp coconut oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 tbsp fresh ginger, grated
• 1 tbsp mild curry powder
• 1 tsp turmeric
• 1 x 400g tin of chickpeas, rinsed and drained
• 1 x 400ml tin of coconut milk
• 1 x 400g tin of chopped tomatoes
• A large handful of spinach
• Juice of ½ lime
• Salt
• Steamed rice or naan to serve

Method:

1. Heat the coconut oil in a large pot over medium heat. Add the onion and cook for 5 minutes until soft.
2. Add the garlic, ginger, curry powder, and turmeric. Cook for 1 minute until fragrant.
3. Add the chickpeas, coconut milk, and chopped tomatoes. Stir to combine.
4. Bring to a gentle simmer and cook for 15–20 minutes, stirring occasionally, until slightly thickened.
5. Stir in the spinach and let it wilt for 1–2 minutes.
6. Squeeze in the lime juice and season with salt.
7. Serve with steamed rice or warm naan.

Why it's gut-friendly: Chickpeas are packed with prebiotic fibre. Coconut milk provides healthy fats that are gentle on the stomach. Turmeric and ginger are powerfully anti-inflammatory. Spinach adds fibre and nutrients.