Chickpea and Vegetable Curry
A hearty vegetarian curry featuring half a cup of chickpeas combined with colorful vegetables, simmered in a rich spiced tomato sauce. This indian-inspired vegetarian ready in about 30 minutes pairs drained and rinsed canned chickpeas, small diced (about 1/2 cup) onion, medium diced (about 1/2 cup) carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/2 cup drained and rinsed canned chickpeas
- 1 small diced (about 1/2 cup) onion
- 1 medium diced (about 1/2 cup) carrot
- 1/2 medium diced bell pepper
- 2 minced garlic cloves
- 1 tsp minced ginger
- 1/2 cup canned diced tomatoes
- 1/4 cup coconut milk
- 1 tbsp curry powder
- 2 tbsp vegetable oil
- 1/2 tsp salt
- 2 tbsp chopped for garnish fresh cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a medium saucepan over medium heat. Add 1 small diced onion, 1 medium diced carrot, and 1/2 medium diced bell pepper. Sauté for 5 minutes until vegetables soften and edges begin to brown.
- Step 2: Stir in 2 minced garlic cloves, 1 tsp minced ginger, and 1 tbsp curry powder, cooking for 1 minute until fragrant.
- Step 3: Add 1/2 cup canned diced tomatoes and 1/2 cup drained chickpeas, stirring to combine.
- Step 4: Pour in 1/4 cup coconut milk and 1/2 tsp salt, then reduce heat to low and simmer uncovered for 10 minutes until the sauce thickens and vegetables are tender.
- Step 5: Remove from heat, garnish with 2 tbsp chopped fresh cilantro, and serve with rice or flatbread.
Frequently asked questions
How long does Chickpea and Vegetable Curry take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chickpea and Vegetable Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium diced bell pepper from drying out.
Can I substitute ingredients in Chickpea and Vegetable Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chickpea and Vegetable Curry for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Chickpea and Vegetable Curry vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
