Spiced Chickpea and Carrot Curry with Coconut Milk
A fragrant vegan curry featuring tender chickpeas and carrots simmered in a warming blend of spices and creamy coconut milk. This indian-inspired vegan ready in about 40 minutes pairs canned chickpeas, carrots, onion 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 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 cups (drained and rinsed) canned chickpeas
- 3 medium, peeled and sliced into 1/4-inch rounds carrots
- 1 medium, finely chopped onion
- 3, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 2 tbsp coconut oil
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1 can (13.5 oz) canned coconut milk
- 1 cup diced tomatoes
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh cilantro
- 1 tbsp lime juice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp coconut oil in a large saucepan over medium heat. Add 1 medium finely chopped onion and sauté for 4-5 minutes until softened and translucent.
- Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger; cook for 1 minute until fragrant.
- Step 3: Add 2 tbsp curry powder, 1 tsp ground cumin, and 1/2 tsp ground turmeric; stir continuously for 30 seconds to toast the spices.
- Step 4: Pour in 1 can (13.5 oz) coconut milk and 1 cup diced tomatoes, stirring to combine.
- Step 5: Add 2 cups drained chickpeas and 3 sliced carrots; bring the mixture to a simmer, reduce heat to low, and cook gently for 20 minutes until carrots are tender.
- Step 6: Season with 1 tsp salt and 1/2 tsp black pepper, then stir in 1 tbsp fresh lime juice and 1/4 cup chopped cilantro before serving.
Frequently asked questions
How long does Spiced Chickpea and Carrot Curry with Coconut Milk 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 Spiced Chickpea and Carrot Curry with Coconut Milk?
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 canned chickpeas from drying out.
Can I substitute ingredients in Spiced Chickpea and Carrot Curry with Coconut Milk?
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 Spiced Chickpea and Carrot Curry with Coconut Milk 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 Spiced Chickpea and Carrot Curry with Coconut Milk 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.
What others are saying
- ★★★★★
This curry was a hit with my family! The coconut milk gave it such a rich, creamy texture. My kids even ate the carrots!
- ★★★★★
I've made this twice already! The spices are perfectly balanced and the chickpeas are so tender. A new favorite for weeknights.
- ★★★★★
Perfect for a vegan meal. The coconut milk and chickpeas make it so satisfying. My husband said it's better than restaurant curry.
