Turmeric and Coconut Chickpea Curry
A fragrant, creamy curry with chickpeas and coconut milk, enhanced by fresh turmeric and curry powder. This indian-inspired vegetarian (vegetarian) ready in about 40 minutes pairs can chickpeas, can coconut milk, fresh grated turmeric 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
- 15 oz can chickpeas
- 13.5 oz can coconut milk
- 1 tbsp fresh grated turmeric
- 1 tbsp curry powder
- 1 medium onion
- 2 cloves garlic
- 1 tbsp coconut oil
- 1 red bell pepper
- 1 cup cherry tomatoes
- 1/2 cup cilantro
- to taste salt
Instructions
- Step 1: Heat 1 tbsp coconut oil in a large pot over medium heat, then add 1 medium onion (finely chopped) and cook for 5 minutes until translucent.
- Step 2: Add 2 garlic cloves (minced) and 1 tbsp fresh grated turmeric, stirring for 1 minute until fragrant.
- Step 3: Stir in 1 tbsp curry powder and cook for 30 seconds to toast the spices.
- Step 4: Add 15 oz can chickpeas (drained and rinsed), 13.5 oz can coconut milk, 1 red bell pepper (diced), and 1 cup cherry tomatoes (halved).
- Step 5: Bring to a gentle simmer and cook for 15 minutes, then stir in 1/2 cup cilantro (chopped) and season with salt to taste before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Turmeric and Coconut 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 Turmeric and Coconut 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 can chickpeas from drying out.
Can I substitute ingredients in Turmeric and Coconut 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 Turmeric and Coconut 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 Turmeric and Coconut Chickpea Curry vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Quick to prep and the results are amazing. A real keeper.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
