Gluten-Free Chickpea and Vegetable Curry

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

A hearty and fragrant chickpea curry loaded with seasonal vegetables and warming spices, perfect for a nourishing gluten-free meal. This Indian-inspired gluten-free recipe (vegetarian), ready in about 40 minutes, pairs canned chickpeas, carrot, zucchini 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 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

• 2 cups (1 can, drained and rinsed) canned chickpeas
• 1 large, diced carrot
• 1 medium, diced zucchini
• 1 medium, finely chopped onion
• 1 cup coconut milk
• 1 cup diced tomatoes
• 3 minced garlic cloves
• 1 tbsp grated fresh ginger
• 2 tbsp curry powder
• 1 tsp ground cumin
• 2 tbsp olive oil
• 1 tsp salt
• 1/4 cup chopped for garnish cilantro leaves

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until translucent.
2. Step 2: Stir in 3 minced garlic cloves, 1 tbsp grated fresh ginger, 2 tbsp curry powder, and 1 tsp ground cumin. Cook for 1 minute until fragrant.
3. Step 3: Add 1 large diced carrot and 1 medium diced zucchini, stirring for 3 minutes to coat with spices.
4. Step 4: Pour in 1 cup diced tomatoes and 1 cup coconut milk, bring to a simmer.
5. Step 5: Add 2 cups drained and rinsed chickpeas, season with 1 tsp salt, cover, and simmer gently for 15 minutes until vegetables are tender and sauce thickens.
6. Step 6: Garnish with 1/4 cup chopped cilantro leaves before serving with rice or gluten-free flatbread.