Pan-Seared South Indian Spiced Chickpea Curry

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

A vibrant chickpea curry cooked with traditional South Indian spices and curry leaves for a comforting vegetarian meal. This Indian-inspired vegan recipe (vegetarian), ready in about 40 minutes, pairs cooked chickpeas, vegetable oil, mustard seeds 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 cooked chickpeas
• 2 tbsp vegetable oil
• 1 tsp mustard seeds
• 10 curry leaves
• 1 medium, finely chopped onion
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 cup tomato puree
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tbsp coriander powder
• 1 tsp garam masala
• 1 tsp salt
• 1 cup water
• 2 tbsp chopped fresh cilantro

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

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a deep skillet over medium heat. Add 1 tsp mustard seeds and 10 curry leaves, cooking until mustard seeds start to pop and curry leaves are fragrant, about 30 seconds.
2. Step 2: Add 1 medium finely chopped onion to the skillet and sauté for 5 minutes until translucent and lightly golden.
3. Step 3: Stir in 1 tbsp ginger paste and 1 tbsp garlic paste, cooking for 1 minute until aromatic.
4. Step 4: Pour in 1 cup tomato puree, 1/2 tsp turmeric powder, 1 tsp red chili powder, 1 tbsp coriander powder, and 1 tsp garam masala; cook for 5 minutes until the oil separates from the masala.
5. Step 5: Add 2 cups cooked chickpeas, 1 tsp salt, and 1 cup water; stir well and simmer uncovered for 15 minutes until the curry thickens and coats the chickpeas.
6. Step 6: Garnish with 2 tbsp chopped fresh cilantro and serve hot with rice or flatbread.