Turmeric and Coconut Chickpea Curry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant, creamy curry with chickpeas and coconut milk, enhanced by fresh turmeric and curry powder. This indian-inspired 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.

Prep: 15 min Cook: 25 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. Step 2: Add 2 garlic cloves (minced) and 1 tbsp fresh grated turmeric, stirring for 1 minute until fragrant.
  3. Step 3: Stir in 1 tbsp curry powder and cook for 30 seconds to toast the spices.
  4. 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).
  5. 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.

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.

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