Indian-Spiced Chickpea and Vegetable Curry

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

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 drafted and published.

Vibrant chickpeas and mixed vegetables simmered in a creamy coconut milk sauce infused with warm Indian spices. This Indian recipe (vegetarian), ready in about 45 minutes, pairs coconut oil, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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: 20 min Cook: 25 min Serves 4 Indian cuisine 400 cal/serving

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Ingredients

1 tbsp coconut oil
1, finely chopped onion
3 cloves, minced garlic
1 tbsp, grated ginger
1 tsp turmeric
1 tsp cumin
1 tsp coriander
1 can (14 oz) diced tomatoes
1 can (14 oz) coconut milk
1 can (15 oz), drained and rinsed chickpeas
2 cups (bell peppers, zucchini, carrots, diced) mixed vegetables
1/2 tsp salt
2 tbsp, chopped cilantro

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Instructions

Step 1: Heat 1 tbsp coconut oil in a large pot over medium heat. Add 1 finely chopped onion and cook for 3 minutes until translucent. Add 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
Step 2: Stir in 1 tsp turmeric, 1 tsp cumin, and 1 tsp coriander, cooking for 30 seconds to toast the spices.
Step 3: Add 1 can (14 oz) diced tomatoes and cook for 2 minutes, stirring to break them down.
Step 4: Pour in 1 can (14 oz) coconut milk, then stir in 1 can (15 oz) drained chickpeas and 2 cups diced mixed vegetables. Bring to a simmer.
Step 5: Reduce heat to low, cover, and simmer for 20 minutes until vegetables are tender. Season with 1/2 tsp salt. Stir in 2 tbsp chopped cilantro before serving.