Vegan Chickpea and Roasted Red Pepper Curry

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

A rich and creamy vegan curry bursting with flavors from roasted red peppers, chickpeas, and aromatic spices simmered in coconut milk. This Indian-inspired vegan recipe, ready in about 35 minutes, pairs cooked chickpeas, roasted red peppers, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 (about 1 can, drained and rinsed) cooked chickpeas
• 1 cup, chopped roasted red peppers
• 1 cup, full fat coconut milk
• 1 medium, finely chopped onion
• 3 cloves, minced garlic cloves
• 1 tbsp, minced fresh ginger
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric powder
• 2 tbsp vegetable oil
• 1/4 cup, for garnish chopped cilantro
• 1 tsp salt
• 1/2 cup water

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large saucepan over medium heat until shimmering. Add 1 finely chopped medium onion and sauté for 5 minutes until softened and translucent.
2. Step 2: Stir in 3 minced garlic cloves, 1 tbsp minced fresh ginger, 2 tbsp curry powder, 1 tsp ground cumin, and 1/2 tsp turmeric powder. Cook for 1 minute until fragrant.
3. Step 3: Add 2 cups cooked chickpeas and 1 cup chopped roasted red peppers to the pan, stirring to coat with the spices.
4. Step 4: Pour in 1 cup full-fat coconut milk and 1/2 cup water, stirring to combine. Bring to a gentle simmer and cook uncovered for 15 minutes until the sauce thickens slightly.
5. Step 5: Season with 1 tsp salt and adjust to taste. Remove from heat and garnish with 1/4 cup chopped cilantro before serving with steamed rice or flatbread.