Indian-Spiced Chickpea Curry with Coconut Milk
A hearty and aromatic chickpea curry simmered in a fragrant tomato and coconut milk sauce, perfect for a comforting vegetarian meal. This indian-inspired curry (vegetarian, gluten free) ready in about 40 minutes pairs olive oil, medium, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 tbsp olive oil
- 1 medium, diced yellow onion
- 3, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1/4 tsp cayenne pepper
- 14 oz can diced tomatoes
- 1 cup coconut milk
- 2 cups cooked chickpeas
- 1 tsp salt
- 1/4 cup, chopped fresh cilantro
- 1 cup, uncooked basmati rice
Instructions
- Step 1: Rinse 1 cup uncooked basmati rice under cold water until water runs clear; cook according to package instructions and set aside.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until softened and translucent.
- Step 3: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
- Step 4: Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, 1 tsp garam masala, and 1/4 tsp cayenne pepper; cook, stirring constantly, for 1 minute to toast the spices.
- Step 5: Pour in a 14 oz can of diced tomatoes and 1 cup coconut milk, stirring to combine. Simmer for 5 minutes until sauce thickens slightly.
- Step 6: Add 2 cups cooked chickpeas and 1 tsp salt, stirring and cooking for another 10 minutes over low heat to meld flavors.
- Step 7: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve the curry hot over the cooked basmati rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Indian-Spiced Chickpea Curry with Coconut Milk 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 Indian-Spiced 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 olive oil from drying out.
Can I substitute ingredients in Indian-Spiced 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 Indian-Spiced 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 Indian-Spiced Chickpea Curry with Coconut Milk vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
