Coconut Turmeric Chickpea Curry
Creamy chickpeas simmered in coconut milk with warm turmeric and ginger, served over rice for a comforting vegetarian meal. This indian-inspired vegetarian (vegan, gluten-free) ready in about 40 minutes pairs (15 oz), drained and rinsed chickpeas, coconut oil, finely chopped 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 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 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
Instructions
- 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.
- 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.
- Step 3: Stir in 1 can drained chickpeas and 1/2 cup vegetable broth. Simmer for 5 minutes to allow flavors to meld.
- 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.
- Step 5: Stir in 2 tbsp chopped cilantro and season with salt to taste. Serve over rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut Turmeric Chickpea Curry take to make?
Total time is about 40 minutes (15 min prep + 25 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 Coconut Turmeric Chickpea 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 coconut oil from drying out.
Can I substitute ingredients in Coconut Turmeric Chickpea 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 Coconut Turmeric Chickpea Curry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Coconut Turmeric Chickpea Curry vegan?
Yes — this recipe is tagged vegan, gluten-free, dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
