Vegetable and Chickpea Curry with Coconut Milk

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

A rich, aromatic Indian curry with chickpeas, seasonal vegetables, and creamy coconut milk—ideal for cozy dinners. This indian (vegetarian) ready in about 60 minutes pairs Chickpeas, Onion, Carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

★ 4.2 (15 ratings) Prep: 20 min Cook: 40 min Serves 4 Indian cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium onion, finely diced, and cook for 5 minutes until golden.
  2. Step 2: Add 3 cloves garlic, minced, and 1 inch ginger, grated, along with 2 tsp curry powder, 1 tsp ground coriander, and 1 tsp ground cumin. Stir for 1 minute until fragrant.
  3. Step 3: Stir in 2 cans (15 oz each) chickpeas (drained and rinsed), 2 medium carrots, sliced into 1/4-inch rounds, 1 medium bell pepper, diced, and 1 large tomato, diced.
  4. Step 4: Add 1 can (13.5 oz) coconut milk, 1 cup vegetable broth, and 1/2 tsp salt. Bring to a gentle boil.
  5. Step 5: Cover and simmer for 25 minutes until vegetables are tender and flavors meld.
  6. Step 6: Stir in 2 tbsp fresh cilantro and serve with rice or naan.

Frequently asked questions

How long does Vegetable and Chickpea Curry with Coconut Milk take to make?

Total time is about 60 minutes (20 min prep + 40 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 Vegetable and Chickpea Curry with Coconut Milk?

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 chickpeas from drying out.

Can I substitute ingredients in Vegetable and Chickpea Curry with Coconut Milk?

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 Vegetable and Chickpea Curry with Coconut Milk 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 Vegetable and Chickpea Curry with Coconut Milk 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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