One-Pot Veggie and Chickpea Curry

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A comforting, easy-to-make curry packed with chickpeas and fresh vegetables, designed for busy days with minimal cleanup. This Indian-inspired curry recipe (vegetarian), ready in about 35 minutes, pairs olive oil, onion, diced, garlic cloves, minced 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.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 14 oz canned diced tomatoes
• 15 oz canned chickpeas, drained
• 1 large carrot, sliced
• 1 medium red bell pepper, chopped
• 1 cup coconut milk
• 2 cups baby spinach
• 1 tsp salt
• 1/2 cup water
• 1/4 cup fresh cilantro, chopped

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 4-5 minutes until fragrant and translucent.
2. Step 2: Stir in 2 tbsp curry powder and cook for 1 minute until aromatic. Add 14 oz canned diced tomatoes, 15 oz drained canned chickpeas, 1 sliced large carrot, and 1 chopped medium red bell pepper.
3. Step 3: Pour in 1 cup coconut milk and 1/2 cup water, add 1 tsp salt, and bring to a simmer. Cover and cook for 15 minutes until vegetables are tender.
4. Step 4: Stir in 2 cups baby spinach and cook for another 2 minutes until wilted. Remove from heat and mix in 1/4 cup chopped fresh cilantro before serving.