One-Pot Coconut Curry with Chickpeas

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant, creamy curry simmered with chickpeas and fresh herbs, ready in under 30 minutes with minimal cleanup. This Southeast Asian-inspired one-pot recipe, ready in about 25 minutes, pairs chickpeas, coconut milk, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 10 min Cook: 15 min Serves 4 Southeast Asian cuisine 380 cal/serving

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Ingredients

1 can (15 ounces) chickpeas
1 can (13.5 ounces) coconut milk
1 cup red bell pepper
3 stalks green onions
1 tablespoon fresh ginger
2 cloves garlic
2 teaspoons curry powder
1 tablespoon lime juice
1 tablespoon coconut oil
1/2 teaspoon salt

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Instructions

Step 1: Drain and rinse 1 can chickpeas. Finely chop 1 cup red bell pepper and 3 stalks green onions. Mince 1 tablespoon fresh ginger and 2 garlic cloves.
Step 2: Heat 1 tablespoon coconut oil in a large skillet over medium heat. Add 1 cup chopped bell pepper, 1/2 chopped green onions, 1 tablespoon ginger, and 2 garlic cloves. Sauté for 3 minutes until fragrant.
Step 3: Stir in 2 teaspoons curry powder and 1/2 teaspoon salt. Add 1 can chickpeas and 1 can coconut milk. Simmer for 10 minutes, then stir in 1 tablespoon lime juice and remaining 1/2 green onions.