One-Pot Spiced Chickpea and Vegetable Curry
A hearty and fragrant curry simmered with tender chickpeas and mixed vegetables, enriched with warm spices. This indian-inspired vegan (vegan, vegetarian) ready in about 40 minutes pairs drained and rinsed canned chickpeas, medium, finely chopped onion, minced 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 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 cups, drained and rinsed canned chickpeas
- 1 medium, diced into 1/2-inch cubes carrot
- 1 large, diced into 1/2-inch pieces bell pepper
- 1 medium, finely chopped onion
- 3, minced garlic cloves
- 1 tbsp, freshly grated ginger
- 1 cup coconut milk
- 1 cup, canned diced tomatoes
- 2 tbsp olive oil
- 2 tsp curry powder
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup, chopped for garnish fresh cilantro
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium finely chopped onion and sauté for 4-5 minutes until translucent and fragrant.
- Step 2: Stir in 3 minced garlic cloves and 1 tbsp freshly grated ginger, cooking for 1 minute until aromatic.
- Step 3: Add 2 tsp curry powder, 1 tsp ground cumin, and 1/2 tsp ground turmeric, stirring constantly for 30 seconds to toast the spices.
- Step 4: Mix in 1 cup canned diced tomatoes and cook for 3 minutes until the tomatoes break down and the mixture thickens slightly.
- Step 5: Add 2 cups drained chickpeas, 1 medium diced carrot, and 1 large diced bell pepper. Pour in 1 cup coconut milk, season with 1 tsp salt and 1/2 tsp black pepper, and stir well.
- Step 6: Bring to a simmer, cover, and cook for 15 minutes over low heat until the vegetables are tender and the sauce is creamy.
- Step 7: Garnish with 1/4 cup chopped fresh cilantro before serving hot with rice or flatbread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Spiced Chickpea and Vegetable Curry take to make?
Total time is about 40 minutes (15 min prep + 25 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 Spiced Chickpea and Vegetable 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 medium, finely chopped onion from drying out.
Can I substitute ingredients in One-Pot Spiced Chickpea and Vegetable 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 Spiced Chickpea and Vegetable 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 Spiced Chickpea and Vegetable Curry vegan?
Yes — this recipe is tagged vegan, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
