Low-Sodium Chickpea and Vegetable Curry

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

A fragrant and hearty chickpea curry with fresh vegetables, prepared with reduced salt for a lighter yet flavorful meal. This Indian-inspired vegan recipe (low sodium), ready in about 45 minutes, pairs cooked chickpeas, carrot, green bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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

• 2 cups cooked chickpeas
• 1 large, diced carrot
• 1 medium, diced green bell pepper
• 1 medium, chopped onion
• 3, minced garlic cloves
• 1 tbsp, grated ginger
• 1 cup coconut milk
• 1 cup diced tomatoes
• 2 tbsp olive oil
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp cumin seeds
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh cilantro
• 1/2 cup water

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 skillet over medium heat. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant. Add 1 medium chopped onion, 3 minced garlic cloves, and 1 tbsp grated ginger, sautéing for 4 minutes until softened.
2. Step 2: Stir in 2 tbsp curry powder, 1 tsp ground turmeric, and 1/2 tsp black pepper, cooking for 1 minute until the spices release their aroma.
3. Step 3: Add 2 cups cooked chickpeas, 1 large diced carrot, 1 medium diced green bell pepper, 1 cup diced tomatoes, 1 cup coconut milk, and 1/2 cup water. Stir well, bring to a gentle simmer, cover, and cook for 20 minutes until vegetables are tender and the curry thickens.
4. Step 4: Remove from heat and stir in 1/4 cup chopped fresh cilantro before serving with rice or flatbread.