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 recipe, ready in about 40 minutes, pairs chickpeas, coconut milk, 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
The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
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.
