One-Pot Chickpea and Tomato Curry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A simple, flavorful curry combining tender chickpeas with aromatic spices and ripe tomatoes, cooked all in one pot for an easy meal. This indian-inspired curry (vegetarian, gluten free) ready in about 30 minutes pairs olive oil, medium, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/4 tsp cayenne pepper
• 14 oz can diced tomatoes
• 1 cup coconut milk
• 2 cups cooked chickpeas
• 1 tsp salt
• 1/4 cup chopped fresh cilantro
• 1 tbsp lime juice

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until softened and translucent.
2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
3. Step 3: Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, and 1/4 tsp cayenne pepper, stirring constantly for 30 seconds to toast the spices.
4. Step 4: Pour in 14 oz canned diced tomatoes with their juices and 1 cup coconut milk, stirring to combine. Bring to a simmer and cook for 10 minutes until slightly thickened.
5. Step 5: Add 2 cups cooked chickpeas and 1 tsp salt, simmering for 5 more minutes to warm through and let flavors meld.
6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro and 1 tbsp lime juice before serving.