One-Pot Coconut Curry with Chickpeas
A vibrant, creamy curry simmered with chickpeas and fresh herbs, ready in under 30 minutes with minimal cleanup. This southeast asian-inspired one pot ready in about 25 minutes pairs (15 ounces) chickpeas, (13.5 ounces) 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.
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
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.
Frequently asked questions
How long does One-Pot Coconut Curry with Chickpeas take to make?
Total time is about 25 minutes (10 min prep + 15 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 Curry with Chickpeas?
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 (15 ounces) chickpeas from drying out.
Can I substitute ingredients in One-Pot Coconut Curry with Chickpeas?
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 Curry with Chickpeas 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.
What goes well with One-Pot Coconut Curry with Chickpeas?
Southeast Asian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My kids loved the mild curry. Easy one-pot meal that saved me time after work.
- ★★★★★
Perfect for a weeknight dinner. The chickpeas added a nice protein boost and the curry was aromatic.
- ★★★★★
This was a hit with my family! The coconut milk made it so creamy and flavorful. Will make again.
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