Half-Cup Chickpea and Vegetable Curry
A hearty vegetarian curry featuring half a cup of chickpeas combined with colorful vegetables, simmered in a rich spiced tomato sauce. This indian-inspired vegetarian (vegetarian) ready in about 30 minutes pairs drained and rinsed canned chickpeas, small diced (about 1/2 cup) onion, medium diced (about 1/2 cup) carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, 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
- 1/2 cup drained and rinsed canned chickpeas
- 1 small diced (about 1/2 cup) onion
- 1 medium diced (about 1/2 cup) carrot
- 1/2 medium diced bell pepper
- 2 minced garlic cloves
- 1 tsp minced ginger
- 1/2 cup canned diced tomatoes
- 1/4 cup coconut milk
- 1 tbsp curry powder
- 2 tbsp vegetable oil
- 1/2 tsp salt
- 2 tbsp chopped for garnish fresh cilantro
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a medium saucepan over medium heat. Add 1 small diced onion, 1 medium diced carrot, and 1/2 medium diced bell pepper. Sauté for 5 minutes until vegetables soften and edges begin to brown.
- Step 2: Stir in 2 minced garlic cloves, 1 tsp minced ginger, and 1 tbsp curry powder, cooking for 1 minute until fragrant.
- Step 3: Add 1/2 cup canned diced tomatoes and 1/2 cup drained chickpeas, stirring to combine.
- Step 4: Pour in 1/4 cup coconut milk and 1/2 tsp salt, then reduce heat to low and simmer uncovered for 10 minutes until the sauce thickens and vegetables are tender.
- Step 5: Remove from heat, garnish with 2 tbsp chopped fresh cilantro, and serve with rice or flatbread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Cup Chickpea and Vegetable Curry take to make?
Total time is about 30 minutes (10 min prep + 20 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 Half-Cup Chickpea and Vegetable 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 medium diced bell pepper from drying out.
Can I substitute ingredients in Half-Cup Chickpea and Vegetable 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 Half-Cup Chickpea and Vegetable Curry for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Half-Cup Chickpea and Vegetable Curry vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
