One-Pot Spiced Chickpea and Vegetable Curry

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

A hearty and fragrant curry simmered with tender chickpeas and mixed vegetables, enriched with warm spices. This Indian vegan recipe (vegetarian), ready in about 40 minutes, pairs canned chickpeas, carrot, and bell pepper for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 canned chickpeas, drained and rinsed
• 1 medium carrot, diced into 1/2-inch cubes
• 1 large bell pepper, diced into 1/2-inch pieces
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, freshly grated
• 1 cup coconut milk
• 1 cup diced tomatoes, canned
• 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 fresh cilantro, chopped for garnish

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 finely chopped onion and sauté for 4-5 minutes until translucent and fragrant.
2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp freshly grated ginger, cooking for 1 minute until aromatic.
3. 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.
4. Step 4: Mix in 1 cup canned diced tomatoes and cook for 3 minutes until the tomatoes break down and the mixture thickens slightly.
5. 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.
6. 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.
7. Step 7: Garnish with 1/4 cup chopped fresh cilantro before serving hot with rice or flatbread.