One-Pot Spicy Coconut Curry Chickpea Stew
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 (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.
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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does One-Pot Spicy Coconut Curry Chickpea Stew take to make?
Total time is about 40 minutes (10 min prep + 30 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 Spicy Coconut Curry Chickpea Stew?
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 olive oil from drying out.
Can I substitute ingredients in One-Pot Spicy Coconut Curry Chickpea Stew?
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 Spicy Coconut Curry Chickpea Stew 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 Spicy Coconut Curry Chickpea Stew vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This was a hit with my family! The coconut curry flavor was perfect and the chickpeas made it so hearty.
- ★★★★★
Loved the authentic taste! Made it for my parents and they couldn't stop raving.
- ★★★★☆
Great recipe, but it was slightly bland for my taste. I added extra spice next time.
