Coconut Milk Chickpea and Potato Curry

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Creamy coconut curry with earthy chickpeas and tender potatoes, simmered in a fragrant turmeric-spiced broth. This Indian recipe (vegetarian), ready in about 50 minutes, pairs coconut oil, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 375 calories and feeds 4, 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

• 2 tbsp coconut oil
• 1 large onion
• 3 cloves garlic
• 1 tbsp ginger
• 1 tsp turmeric
• 1/2 tsp cumin
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) chickpeas
• 2 medium potatoes
• 1 can (13.5 oz) coconut milk
• 1/2 cup vegetable broth
• to taste salt

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Instructions

1. Step 1: Heat 2 tbsp coconut oil in a large pot over medium heat until melted.
2. Step 2: Add 1 large onion (finely chopped), 3 garlic cloves (minced), and 1 tbsp grated ginger. Sauté for 5 minutes until the onion is translucent and fragrant.
3. Step 3: Stir in 1 tsp turmeric and 1/2 tsp cumin, cooking for 1 minute until the spices are fragrant.
4. Step 4: Add 1 can diced tomatoes, 1 can drained chickpeas, 2 diced potatoes (1/2-inch cubes), 1 can coconut milk, and 1/2 cup vegetable broth. Stir to combine.
5. Step 5: Bring to a gentle simmer, then reduce heat to low, cover, and cook for 25 minutes, or until potatoes are tender when pierced.
6. Step 6: Season with salt to taste and serve hot, optionally garnished with fresh cilantro.