One-Pot Spicy Chickpea Tomato Curry

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

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 developed and reviewed.

A hearty and simple chickpea curry simmered in a spiced tomato sauce, perfect for an effortless vegetarian meal. This Indian-inspired vegan recipe (gluten free), ready in about 30 minutes, pairs olive oil, onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 10 min Cook: 20 min Serves 4 Indian cuisine 280 cal/serving

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Ingredients

2 tbsp olive oil
1 medium, diced onion
3 cloves, minced garlic cloves
1 tbsp fresh grated ginger
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric powder
1/2 tsp red chili powder
14 oz (1 can) canned diced tomatoes
15 oz (1 can), drained and rinsed canned chickpeas
1/2 cup coconut milk
1 tsp salt
1/4 cup chopped fresh cilantro
1/2 cup water

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Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering. Add 1 diced medium onion and sauté for 5 minutes until translucent.
Step 2: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
Step 3: Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, and 1/2 tsp red chili powder; cook for 30 seconds to toast spices.
Step 4: Pour in 14 oz canned diced tomatoes, 15 oz drained and rinsed canned chickpeas, and 1/2 cup water. Stir to combine.
Step 5: Bring mixture to a simmer, cover, and cook for 10 minutes to develop flavors.
Step 6: Stir in 1/2 cup coconut milk and 1 tsp salt, then simmer uncovered for another 5 minutes until sauce thickens slightly.
Step 7: Remove from heat and garnish with 1/4 cup chopped fresh cilantro before serving.