Coconut Turmeric Chickpea Curry

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Creamy chickpeas simmered in coconut milk with warm turmeric and ginger, served over rice for a comforting vegetarian meal. This Indian-inspired vegetarian recipe (vegan, gluten-free), ready in about 40 minutes, pairs chickpeas, coconut oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 can (15 oz), drained and rinsed chickpeas
• 1 tbsp coconut oil
• 1, finely chopped onion
• 3 cloves, minced garlic
• 1 tsp, grated ginger
• 1 tsp turmeric
• 1/2 tsp cumin
• 1 can (13.5 oz) coconut milk
• 1/2 cup vegetable broth
• 2 tbsp, chopped fresh cilantro

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Instructions

1. Step 1: Heat 1 tbsp coconut oil in a large saucepan over medium heat. Add 1 finely chopped onion and cook for 5 minutes until soft and translucent.
2. Step 2: Add 3 minced garlic cloves, 1 tsp grated ginger, 1 tsp turmeric, and 1/2 tsp cumin. Cook for 1 minute until fragrant.
3. Step 3: Stir in 1 can drained chickpeas and 1/2 cup vegetable broth. Simmer for 5 minutes to allow flavors to meld.
4. Step 4: Pour in 1 can coconut milk and bring to a gentle simmer. Cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.
5. Step 5: Stir in 2 tbsp chopped cilantro and season with salt to taste. Serve over rice.