One-Pot Spicy Tomato and Chickpea Curry
A warming, hearty vegan curry featuring chickpeas simmered in a spicy tomato sauce, cooked all in one pot for easy cleanup. This indian-inspired vegan (vegan) ready in about 40 minutes pairs olive oil, medium yellow onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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.
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground turmeric
- 2 tsp ground cumin
- 1 tsp chili powder
- 1/4 tsp cayenne pepper
- 1 can (14 oz) canned diced tomatoes
- 2 cans (15 oz each) canned chickpeas, drained and rinsed
- 1 cup coconut milk
- to taste salt
- 1/4 cup fresh cilantro, chopped
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 fragrant.
- Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until aromatic.
- Step 3: Add 1 tsp ground turmeric, 2 tsp ground cumin, 1 tsp chili powder, and 1/4 tsp cayenne pepper. Cook while stirring for 30 seconds to toast the spices.
- Step 4: Pour in 1 can (14 oz) diced tomatoes with their juices and 2 cans (15 oz each) drained chickpeas. Stir to combine.
- Step 5: Pour 1 cup coconut milk into the pot, bring to a gentle simmer, and cook uncovered for 15 minutes until the sauce thickens and flavors meld.
- Step 6: Season with salt to taste and garnish with 1/4 cup chopped fresh cilantro before serving with rice or flatbread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Spicy Tomato and Chickpea Curry take to make?
Total time is about 40 minutes (15 min prep + 25 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 Tomato and Chickpea Curry?
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 Tomato and Chickpea Curry?
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 Tomato and Chickpea Curry 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 Tomato and Chickpea Curry vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
