One-Pot Coconut Curry Chickpea Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A rich and aromatic vegan curry featuring tender chickpeas simmered in coconut milk with warming spices and fresh vegetables. This indian-inspired vegan (gluten free) 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 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 tbsp olive oil
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz), full fat coconut milk
• 2 cans (15 oz each), drained and rinsed chickpeas
• 2 medium, sliced carrots
• 4 cups fresh spinach
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lime juice
• 1/4 cup, chopped fresh cilantro

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 cumin, and 1/2 tsp ground turmeric, stirring constantly for 30 seconds to toast the spices.
4. Step 4: Pour in 1 can (14 oz) diced tomatoes with their juices and 1 can (14 oz) full-fat coconut milk, stirring to combine. Bring to a simmer.
5. Step 5: Add 2 cans (15 oz each) drained and rinsed chickpeas and 2 sliced medium carrots. Simmer uncovered for 15 minutes until carrots are tender and the stew thickens slightly.
6. Step 6: Stir in 4 cups fresh spinach leaves and cook for 2 minutes until wilted.
7. Step 7: Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp lime juice. Remove from heat and garnish with 1/4 cup chopped fresh cilantro before serving.