Stovetop Turmeric Chickpea Curry with Coconut Milk

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

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 comforting, fragrant chickpea curry simmered in creamy coconut milk and warm turmeric, perfect for a quick vegetarian dinner. This Indian-inspired vegetarian recipe (gluten free), ready in about 35 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 320 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: 25 min Serves 4 Indian cuisine 320 cal/serving

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Ingredients

2 tbsp olive oil
1 medium, diced yellow onion
3, minced garlic cloves
1 tbsp, grated fresh ginger
1 tsp ground turmeric
1 tsp ground cumin
1 tsp coriander powder
14 oz canned diced tomatoes
2 cups, drained and rinsed canned chickpeas
1 cup coconut milk
1/2 cup vegetable broth
1 tsp salt
1/4 cup, chopped fresh cilantro
1 tbsp fresh lime juice

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until translucent and fragrant.
Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until aromatic.
Step 3: Add 1 tsp ground turmeric, 1 tsp ground cumin, and 1 tsp coriander powder, stirring constantly for 30 seconds to toast the spices.
Step 4: Pour in 14 oz canned diced tomatoes with juices and simmer for 5 minutes until the mixture thickens slightly and becomes fragrant.
Step 5: Add 2 cups drained and rinsed canned chickpeas, 1 cup coconut milk, and 1/2 cup vegetable broth. Stir well and bring to a gentle simmer.
Step 6: Season with 1 tsp salt, cover, and cook for 10 minutes on low heat to allow flavors to meld and sauce to thicken.
Step 7: Remove from heat, stir in 1/4 cup chopped fresh cilantro and 1 tbsp fresh lime juice. Serve hot over rice or with flatbread.