Indian-Spiced Chickpea and Vegetable Curry
Vibrant chickpeas and mixed vegetables simmered in a creamy coconut milk sauce infused with warm Indian spices. This indian (vegetarian) ready in about 45 minutes pairs coconut oil, finely chopped onion, minced 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Indian-Spiced Chickpea and Vegetable Curry take to make?
Total time is about 45 minutes (20 min prep + 25 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 Indian-Spiced 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 coconut oil from drying out.
Can I substitute ingredients in Indian-Spiced 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 Indian-Spiced Chickpea and Vegetable 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 Indian-Spiced 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.
What others are saying
- ★★★★★
Loved the flavors! Made for my kids and they devoured it.
- ★★★★★
A new favorite! Packed with protein and so flavorful.
- ★★★★☆
Tasty, but the spices were a bit too mild for my taste.
