Four-Ingredient Vegan Chickpea Curry
A quick and flavorful vegan curry made with chickpeas and a simple blend of spices for a wholesome weeknight dinner. This indian-inspired vegan ready in about 20 minutes pairs (13.5 oz) coconut milk, curry powder, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 cans (15 oz each) canned chickpeas, drained and rinsed
- 1 can (13.5 oz) coconut milk
- 2 tbsp curry powder
- 2 tbsp olive oil
- 1 tsp salt
- 3 garlic cloves, minced
- 2 tbsp fresh cilantro, chopped
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
- Step 2: Stir in 2 tbsp curry powder and cook for 30 seconds to toast the spices.
- Step 3: Add 2 cans (15 oz each) drained and rinsed chickpeas, 1 can (13.5 oz) coconut milk, and 1 tsp salt. Stir well to combine.
- Step 4: Bring the mixture to a gentle simmer and cook uncovered for 10 minutes until the sauce thickens slightly and coats the chickpeas.
- Step 5: Remove from heat and stir in 2 tbsp chopped fresh cilantro. Serve immediately with steamed rice or flatbread.
Frequently asked questions
How long does Four-Ingredient Vegan Chickpea Curry take to make?
Total time is about 20 minutes (5 min prep + 15 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 Four-Ingredient Vegan 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 (13.5 oz) coconut milk from drying out.
Can I substitute ingredients in Four-Ingredient Vegan 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 Four-Ingredient Vegan 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 Four-Ingredient Vegan Chickpea Curry vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
