One-Pot Coconut Chickpea Curry
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
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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 diced medium yellow onion and sauté for 5 minutes until softened and 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 turmeric, and 1 tsp ground cumin, stirring constantly for 30 seconds to toast the spices.
- 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.
- 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.
- Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro and 1 tbsp fresh lime juice.
- Step 7: Serve the curry hot over 2 cups cooked basmati rice for a hearty, comforting meal.
Frequently asked questions
How long does One-Pot Coconut Chickpea Curry 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 Coconut Chickpea 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 olive oil from drying out.
Can I substitute ingredients in One-Pot Coconut Chickpea 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 One-Pot Coconut Chickpea 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 One-Pot Coconut Chickpea 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.
