One-Pot Spiced Chickpea and Coconut Curry

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

A comforting and aromatic curry combining tender chickpeas and creamy coconut milk infused with warm spices, cooked in one pot for easy cleanup. This Indian-inspired curry recipe (vegetarian, 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
• 4 minced garlic cloves
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/4 tsp red chili flakes
• 1 can (14.5 oz) diced tomatoes
• 1 can (13.5 oz) coconut milk
• 2 cups, drained and rinsed cooked chickpeas
• 1/4 cup chopped fresh cilantro
• 1 tsp salt
• 1/2 cup water

The pan we’d use for this → 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 medium diced yellow onion and sauté for 5 minutes until softened and translucent.
2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
3. Step 3: Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, and 1/4 tsp red chili flakes; cook, stirring continuously, for 30 seconds to toast the spices.
4. Step 4: Pour in 1 can (14.5 oz) diced tomatoes and 1/2 cup water, simmering for 5 minutes until the tomatoes break down and the sauce thickens.
5. Step 5: Add 2 cups drained cooked chickpeas and 1 can (13.5 oz) coconut milk, stirring to combine. Bring to a gentle simmer and cook uncovered for 15 minutes until the curry thickens slightly.
6. Step 6: Season with 1 tsp salt and stir in 1/4 cup chopped fresh cilantro just before serving for a fresh finish.