One-Pot Spicy Chickpea and Tomato Curry

By AislePrompt Editorial · ·

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 drafted and published.

A warming, easy one-pot curry featuring tender chickpeas simmered in a spiced tomato sauce with coconut milk for a creamy finish. This Indian-inspired curry recipe (vegetarian), 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 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: 30 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until translucent and fragrant.
  2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until aromatic.
  3. Step 3: Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, and 1/2 tsp red chili powder, stirring constantly for 30 seconds to toast the spices.
  4. Step 4: Pour in 14 oz canned diced tomatoes and 1/2 cup water; bring to a simmer and cook for 8 minutes until the sauce thickens slightly.
  5. Step 5: Add 15 oz drained and rinsed canned chickpeas, 1 cup coconut milk, and 1 tsp salt. Stir well and simmer uncovered for 10 minutes over low heat until the curry is creamy and chickpeas are tender.
  6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve hot with rice or flatbread.

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