I am obsessed with One Pan Thai-Inspired Curry Chickpeas for an easy, flavorful, delicious dinner! They’re made in one pan, clean up is a breeze, and you can serve them with coconut rice, pita or naan, bread, or potatoes. Try One Pot Nourish Pot, Iron-Rich Lentil Soup, or Golden Girl Curry next!

Notes on Ingredients

• Chickpeas: You will need two cans of chickpeas. Drain and rinse them well before using.
• Coconut Milk: Use full-fat canned coconut milk to make the dish extra creamy.
• Thai Red Curry Paste: You can find Thai Red Curry Paste in the international section of your grocery store.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.

How do you make One Pan Thai-Inspired Curry Chickpeas?

1. Sauté onion in olive oil on medium heat until translucent.
2. Then, add coconut milk, Thai red curry paste, tomato paste, vegetable broth, salt and pepper.
3. Whisk well until combined.
4. Add in the chickpeas and stir. Simmer for 7 minutes then garnish and serve.
5. Serve with crusty bread, pita, or rice.

1. Step 1: First, sauté the onions in olive oil on medium heat until translucent.

2. Step 2: Next, add the tomato paste, red curry paste, coconut milk, vegetable broth, salt and pepper.

3. Step 3: Whisk well to combine.

4. Step 4: Then, add the chickpeas.

5. Step 5: Simmer on medium-low heat for 7 minutes to let everything cook through and flavors deepen.

6. Step 6: Lastly, garnish with fresh cilantro, coconut cream, and fresh lime. Serve with bread, naan, or rice and enjoy!

Commonly Asked Questions

More One Pan/Pot Dinners

My family’s go-to weeknight dinner is One Pan Pesto Mediterranean Gnocchi. It’s packed with veggies, chickpeas for protein and fiber, and delicious potato gnocchi. If you love easy gnocchi dishes, try Mediterranean Gnocchi or One Pan Marinara Gnocchi next. My other favorite weeknight dinners are One Pan Puttanesca and One Pan Broccoli Cheddar Orzo.

Notes on Ingredients

• Gnocchi: You can use potato gnocchi or gluten-free gnocchi if needed.
• Chickpeas: Be sure to rinse and drain the chickpeas well before using.
• Cherry Tomatoes: This recipe uses a whole pint of cherry tomatoes left whole. You can substitute another type of tomato like roma tomatoes and cut them into fourths.
• Italian Seasoning: You can also use a Mediterranean seasoning blend.
• Pesto: Optional but I love to add ¼-1/2 cup of homemade pesto stirred in at the end to this dish. It elevates the entire dish. You can also use store-bought.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.

How do you make One Pan Pesto Mediterranean Gnocchi?

1. Preheat the oven to 450F.
2. In a pot with water, boil the gnocchi for 1-2 minutes or until slightly soft.
3. Add all ingredients to a large casserole dish (about 9×13 size) and stir well to combine.
4. Bake for 20 minutes, stirring halfway through.
5. Mix in the pesto (optional!) when it’s hot out of the oven.
6. Serve and enjoy!

1. Step 1: First, boil the gnocchi for 1-2 minutes until slightly soft and strain.

2. Step 2: Then, add the gnocchi to a 9×13 casserole dish.

3. Step 3: Add in the remaining ingredients to the casserole dish.

4. Step 4: Next, stir well to combine and bake for 20 minutes, stirring halfway through.

5. Step 5: Mix in optional pesto.

6. Step 6: Lastly, serve and enjoy!

Commonly Asked Questions

More Easy Meals

If you are hosting Passover Seder or maybe you’re attending and don’t know what to bring, then I’ve got you covered with 20+ Healthy & Delicious Recipes for Passover. From easy salads to gluten-free desserts, these recipes are fool-proof crowd pleasers.

This menu includes kitniyot, which adheres to Sephardic customs. These dishes are Passover-Approved and delicious for all to enjoy! If you’re making soup, then swap the bread as a side with matzah bread.

Passover FAQ

HealthyGirl Kitchen Cookbook Menu

If you own either of my NYT-Best Selling Cookbooks, Life Changing Salads or HealthyGirl Kitchen, you can make a complete, delicious Passover Seder with recipes straight from the books. Salads, soups, hearty sides, and healthy desserts! Once again, this menu includes kitniyot, which adheres to Sephardic customs. Shop my books below!

Life Changing Salads

HealthyGirl Kitchen

If you are low in iron like a lot of women, on your period, or just want to make a cozy, nourishing dinner, then you need to try Iron Rich Lentil Soup. It’s packed with veggies, fiber, and antioxidants for a healthy body. Other nutrient-dense recipes you’ll love are Berries & Cream Collagen Booster Smoothie, Nature’s Gatorade, and Hormone Support Pasta Bowls.

Notes on Ingredients

• Oil: Avocado, olive, or coconut oil work.
• Garlic: Fresh, minced garlic is always best for flavor and immune-boosting benefits but garlic powder would work fine too.
• Lentils: You will need 1.5 cups of dry, green lentils. I’d recommend rinsing them in a mesh strainer before using.
• Kale: Be sure to destem your kale by removing the harsh, tough stems. Those can be difficult to chew.
• Broth: I recommend using vegetable broth as the base of this soup recipe but water would work fine too.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.

How do you make Iron Rich Lentil Soup?

1. In a large soup pot, saute onion and garlic in oil over medium heat for a few minutes.
2. Next, add the celery, mushrooms, and bell pepper. Saute for 15 minutes until the veggies are soft.
3. Add lentils, kale, tomato paste, spices, and broth to the pot.
4. Stir well and bring to a boil. Cover and reduce to low heat. Cook for another 20 minutes, until the lentils are soft.
5. Serve with crusty sourdough! Garnish with fresh parsley and lemon.

1. Step 1: First, sauté the onion and garlic in olive oil until translucent.

2. Step 2: Then, add diced celery, mushrooms, and bell pepper.

3. Step 3: Sauté until the veggies are soft.

4. Step 4: Next, add in the lentils, kale, tomato paste, broth, and spices.

5. Step 5: Stir well and bring to a boil. Cover, reduce heat to low, and let it cook for 20 minutes.

6. Step 6: Lastly, garnish with fresh parsley, lemon juice, and serve with crusty sourdough!

Commonly Asked Questions

More Soups

Whether it’s the middle of winter and all you are craving is something warm and cozy, or you just need an easy meal that gets dinner on the table and feeds a lot of mouths, soup is going to be your best friend. Because of that, I’ve rounded up 10+ Healthy Delicious Soup Recipes for you!

I’ve created dozens of delicious, 100% plant-based soup recipes that are dairy-free, gluten-free optional, and packed with veggies, like my Creamy Glowing Skin Soup. I love to pair soups with crusty sourdough bread or Grilled Cheese Croutons.

Soup FAQ

HealthyGirl Kitchen Cookbooks

If you love healthy recipes like these soups or you are looking for more plant-based recipe inspiration, I’ve created TWO New York Time’s Best Selling cookbooks with you in mind. My first cookbook, HealthyGirl Kitchen, will be your healthy eating bible with 100+ plant-based recipes ranging from soups and pasta to breakfasts and treats. My second cookbook, Life Changing Salads, was inspired by my viral social media Life Changing Salads series and features 100 of the most insanely delicious salad recipes that will make you fall in love with healthy eating.

If you love enchiladas but don’t want to take the time to individually roll each tortilla or you’re in need of a super easy and yummy dinner, One Pot Enchilada is the perfect dish. It’s gluten-free, plant-based, and packed with protein and fiber. Other popular one pot meals are One Pan Pesto Mediterranean Gnocchi, One Pan Taco Casserole, One Pot Pumpkin Orzo, and One Pot Broccoli Cheddar Orzo.

Notes on Ingredients

• Corn: Feel free to use frozen or canned corn if you don’t have fresh on hand.
• Enchilada Sauce: Try to use an enchilada sauce free of sugar and seed oils. I like the Siete or Somos brands.
• Rice: Use 1 cup of dry rice–I used jasmine but brown rice will work too. It will just take a couple extra minutes to cook.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make One Pot Enchilada?

1. Prep and chop all veggies.
2. In a large nonstick pot, sauté onion in olive oil for a few minutes. Then, add the rest of the ingredients (except garnishes) to the pot. Stir well.
3. Bring to a boil then turn down the heat to low-medium. Cover and stir every 2-3 minutes until the rice is cooked.
4. Garnish and enjoy!

1. Step 1: First, prep and chop all of the veggies. Add oil and onion to a pot and sauté.

2. Step 2: Then, add the rest of the ingredients to the pot (except garnishes).

3. Step 3: Mix it all together well and bring it to a boil.

4. Step 4: Next, reduce heat to medium-low and stir every 2-3 minutes.

5. Step 5: Make sure the rice is cooked and liquid is absorbed.

6. Step 6: Lastly, garnish and enjoy!

Commonly Asked Questions

More One Pot Dinners

If your kids (or you) love mac and cheese, but you want them to eat their veggies, you have to make this Hidden Veggie Mac and Cheese. It’s perfect for the holidays. It’s decadent and rich so it makes a great comforting family dinner. If you want more nourishing pastas, check out All Your Greens Pasta, Beauty Beet Pasta, Greek Caesar Pasta Salad, and Vegan Pesto Pasta.

Notes on Ingredients

• Cashews: Use raw cashews. If nut-free, you can substitute with hemp seeds (just don’t roast them, instead add them to the blender when it’s time to blend the sauce!).
• Sweet Potato: Peeled and cubed. No need to cut your veggies perfectly even because they will all get blended! 
• Soy Milk: Use plain and unsweetened soy milk or any non-dairy milk.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make Hidden Veggie Mac and Cheese?

1. Preheat the oven to 350 degrees F.
2. Add bell pepper, sweet potato, onion, cashews, carrot, garlic, oil, salt and pepper into a 9×13 roasting pan. Toss to combine.
3. Roast for 30-40 minutes until potatoes are fork-tender.
4. During the last 10 minutes of roasting, boil the noodles. Chop the broccoli and add it to the pasta in the last few minutes of cooking. Strain once done cooking and set aside.
5. Add roasted ingredients to a high-speed blender (Vitamix) with the rest of the sauce ingredients. Blend until smooth.
6. Pour sauce over noodles and broccoli and enjoy!

1. Step 1: Preheat oven to 350F. Add bell pepper, sweet potato, onions, garlic, cashews, olive oil, salt and pepper to a roasting dish and toss.

2. Step 2: Then, roast for 30-40 minutes until potatoes are fork-tender.

3. Step 3: Boil the noodles.

4. Step 4: Next, add in the chopped broccoli to the pot during the final few minutes of cooking the pasta.

5. Step 5: Add all of the roasted ingredients along with miso, remaining spices, nutritional yeast, and soy milk.

6. Step 6: Lastly, strain the pasta/broccoli, pour the cheese sauce over top, stir well, and enjoy!

Commonly Asked Questions

More Pasta Dishes

If you need the perfect cozy fall dish, this One Pot Pumpkin Orzo is going to be your new obsession. OMG, this is so creamy. You’d never guess it’s dairy-free! Dinner will be ready in 20 minutes. If you love one pot recipes, you’ll have to make One Pot Broccoli Cheddar Orzo, One Pot Enchilada, & One Pot Pasta. Love pumpkin? Make Vegan Pumpkin Bread, Pumpkin Tortellini Salad. and Creamy Pumpkin Pasta next.

Notes on Ingredients

• Fresh sage: Adds autumnal flavor. You can use dried if you can’t access fresh.
• Orzo: Regular, gluten-free or whole-wheat orzo works.
• Butternut squash: Fresh or frozen cubed squash. Pumpkin works too!
• Full-fat coconut milk: Use CANNED coconut milk, not fresh from the refrigerated section!
• Pumpkin puree: Be sure not to use pumpkin pie filling! Use extra canned pumpkin to make 1-Bowl Pumpkin Brownies!
• Ricotta: I use Kite Hill Almond Ricotta for dairy-free.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make One Pot Pumpkin Orzo?

1. In a non-stick pot, saute garlic, sage and shallot in olive oil for a few minutes on medium heat.
2. Add in the butternut squash, pumpkin puree, coconut milk, vegetable broth, orzo, and spices.
3. Stir until well-combined, then bring to a boil.
4. Once boiling, bring down to medium-high heat and let it cook (similar to cooking pasta). 
5. Stir every few minutes until the orzo is cooked and the squash is tender.
6. Turn off the heat and stir in ricotta.
7. Serve and enjoy!

1. Step 1: First, sauté the shallot, garlic, and sage in oil.

2. Step 2: Then, add butternut squash, pumpkin, coconut milk, vegetable broth, orzo and spices.

3. Step 3: Stir until combined and bring to a boil.

4. Step 4: Next, once boiling, cook on medium heat until orzo is cooked through.

5. Step 5: Turn off the heat and mix in the dairy-free ricotta.

6. Step 6: Lastly, garnish and enjoy!

Commonly Asked Questions

More One Pan/Pot Dinners