Indian-Spiced Chickpea Curry with Coconut Milk

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

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 recipe (vegetarian, gluten free), ready in about 40 minutes, pairs olive oil, yellow onion, 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 rice, quinoa, or a quick salad. 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

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup uncooked basmati rice under cold water until water runs clear; cook according to package instructions and set aside.
2. 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.
3. Step 3: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
4. 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.
5. 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.
6. Step 6: Add 2 cups cooked chickpeas and 1 tsp salt, stirring and cooking for another 10 minutes over low heat to meld flavors.
7. Step 7: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve the curry hot over the cooked basmati rice.