One-Pot Coconut Chickpea Curry

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

A creamy, fragrant coconut curry simmered with tender chickpeas and warm spices, perfect for an easy vegetarian meal. This Indian-inspired curry recipe (vegetarian), ready in about 40 minutes, pairs olive oil, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 tbsp olive oil
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 14 oz (1 can) canned diced tomatoes
• 14 oz (1 can), full fat canned coconut milk
• 2 cans (15 oz each), drained and rinsed canned chickpeas
• 1/2 cup vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh cilantro
• 1 tbsp, fresh squeezed lime juice
• 2 cups, for serving cooked basmati rice

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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 2 tbsp curry powder, 1 tsp ground turmeric, and 1 tsp ground cumin, stirring constantly for 30 seconds to toast the spices.
4. Step 4: Pour in 14 oz canned diced tomatoes with juices, 14 oz canned full-fat coconut milk, 2 cans (15 oz each) drained and rinsed chickpeas, and 1/2 cup vegetable broth. Stir to combine.
5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper. Bring to a simmer, reduce heat to low, and cook uncovered for 20 minutes until flavors meld and sauce thickens slightly.
6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro and 1 tbsp fresh lime juice.
7. Step 7: Serve the curry hot over 2 cups cooked basmati rice for a hearty, comforting meal.