One-Pot Golden Turmeric Chickpea Curry (Vegan, 30 Minutes)

aka The Golden Temple Bowl

When I first went plant-based five years ago, I was worried I’d miss the rich, comforting flavors of my favorite dishes. Then I discovered this golden curry that’s become my go-to when I need something nourishing and soul-warming. The coconut milk creates this dreamy, creamy base while the turmeric gives everything a beautiful golden glow. I make a big batch on Sundays and it gets me through the busy week ahead.

Ingredients

• 2 tablespoons coconut oil (measured solid)
• 1 large yellow onion, diced (about 1½ cups)
• 4 garlic cloves, minced
• 2-inch piece fresh ginger, grated
• 2 tablespoons ground turmeric
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (adjust to taste)
• 1 can (14 oz) full-fat coconut milk
• 1 cup vegetable broth (recommend Bonafide brand – free of natural flavors)
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 2 medium sweet potatoes, peeled and cubed (about 3 cups)
• 3 cups fresh baby spinach
• 2 tablespoons pure maple syrup
• 1 teaspoon sea salt (or to taste)
• ¼ cup fresh cilantro, chopped
• 2 limes, cut into wedges

Instructions

1. Sauté the aromatics: Heat coconut oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion and cook for 5-6 minutes until softened and translucent. Add minced garlic and grated ginger, cooking for another minute until fragrant.
2. Toast the spices: Add turmeric, cumin, coriander, paprika, and cayenne to the pot. Stir constantly for 30-60 seconds until the spices are fragrant and well-coated with oil. This blooms their flavors.
3. Build the curry base: Pour in the coconut milk and vegetable broth, whisking to combine with the spice mixture. Stir in maple syrup and 1 teaspoon salt.
4. Add chickpeas and sweet potatoes: Add the drained chickpeas and cubed sweet potatoes to the pot. Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer partially covered for 18-20 minutes, until sweet potatoes are fork-tender.
5. Wilt the spinach: Stir in the fresh spinach and cook for 1-2 minutes until just wilted. Taste and adjust seasoning with more salt, maple syrup, or spices as needed.
6. Serve: Ladle into bowls and garnish with fresh cilantro and lime wedges. Serve over rice, quinoa, or enjoy on its own.

Tips

• For extra richness, use the thick cream from the top of a chilled can of coconut milk
• Sweet potatoes should be cut into 1-inch cubes for even cooking
• This curry tastes even better the next day as flavors meld together
• Freeze in portions for up to 3 months for quick weeknight meals