One-Pot Spicy Coconut Curry Chickpea Stew

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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 rich and comforting chickpea stew simmered in a spicy coconut milk curry sauce, perfect for a warming vegetarian meal. This Indian-inspired one-pot 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 350 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: 30 min Serves 4 Indian cuisine 350 cal/serving

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Ingredients

2 tbsp olive oil
1 medium, diced yellow onion
4 minced garlic cloves
1 tbsp grated fresh ginger
1/2 tsp red chili flakes
1 tsp ground turmeric
1 tsp ground coriander
2 tsp curry powder
1 can (14.5 oz) canned diced tomatoes
1 can (14 oz), full fat canned coconut milk
2 cans (15 oz each), drained and rinsed canned chickpeas
1 cup vegetable broth
1/4 cup chopped fresh cilantro
to taste salt
1 tbsp fresh lime juice

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Instructions

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 soft.
Step 2: Stir in 4 minced garlic cloves, 1 tbsp grated fresh ginger, and 1/2 tsp red chili flakes. Cook for 1 minute until fragrant.
Step 3: Add 1 tsp ground turmeric, 1 tsp ground coriander, and 2 tsp curry powder, stirring constantly for 30 seconds to bloom the spices.
Step 4: Pour in 1 can (14.5 oz) diced tomatoes with juices and 1 can (14 oz) full-fat coconut milk. Bring to a gentle simmer.
Step 5: Add 2 cans (15 oz each) drained chickpeas and 1 cup vegetable broth. Simmer uncovered for 15 minutes until the stew thickens slightly.
Step 6: Season with salt to taste and stir in 1 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro just before serving for brightness.