Four-Ingredient Vegan Chickpea Curry

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A quick and flavorful vegan curry made with chickpeas and a simple blend of spices for a wholesome weeknight dinner. This Indian-inspired vegan recipe, ready in about 20 minutes, pairs canned chickpeas, drained and rinsed, coconut milk, curry powder 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.

Prep: 5 min Cook: 15 min Serves 4 Indian cuisine 350 cal/serving

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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

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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.