One-Pot Chickpea and Vegetable Curry with Coconut Milk
A fragrant and comforting curry featuring tender chickpeas and mixed vegetables simmered in creamy coconut milk with warming spices. This Indian-inspired vegan recipe (gluten free), ready in about 40 minutes, pairs canned chickpeas, coconut milk, carrot 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 rice, quinoa, or a quick salad. 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, drained and rinsed canned chickpeas
- 1 can (14 oz) coconut milk
- 1 large, peeled and diced into 1/2-inch cubes carrot
- 1 medium, diced red bell pepper
- 1 medium, finely chopped onion
- 3 cloves, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 2 tbsp olive oil
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1/2 tsp turmeric powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup water
- 1/4 cup chopped, for garnish fresh cilantro
- for serving lime wedges
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium finely chopped onion and sauté for 4 minutes until translucent.
- Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
- Step 3: Add 2 tbsp curry powder, 1 tsp ground cumin, and 1/2 tsp turmeric powder to the pot, stirring constantly for 30 seconds to toast the spices.
- Step 4: Add 1 large peeled and diced carrot and 1 medium diced red bell pepper, cooking for 5 minutes until the vegetables begin to soften.
- Step 5: Pour in 1 can (14 oz) coconut milk, 1/2 cup water, and 2 cups drained canned chickpeas. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 6: Bring the mixture to a simmer, cover, and cook for 15 minutes over low heat until the vegetables are tender and the sauce thickens slightly.
- Step 7: Remove from heat and garnish with 1/4 cup chopped fresh cilantro. Serve with lime wedges for an added citrusy brightness.
Frequently asked questions
How long does One-Pot Chickpea and Vegetable Curry with Coconut Milk take to make?
Total time is about 40 minutes (10 min prep + 30 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 One-Pot Chickpea and Vegetable Curry with Coconut Milk?
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 canned chickpeas from drying out.
Can I substitute ingredients in One-Pot Chickpea and Vegetable Curry with Coconut Milk?
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 One-Pot Chickpea and Vegetable Curry with Coconut Milk 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 One-Pot Chickpea and Vegetable Curry with Coconut Milk vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
