Patel's Spiced Chickpea Curry
A vibrant, aromatic vegetarian curry with creamy chickpeas and spices, served over fluffy basmati rice for a satisfying meal. This indian-inspired vegetarian (vegan option) ready in about 50 minutes pairs (15 oz each), drained chickpeas, large onions, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 cans (15 oz each), drained chickpeas
- 1 large onions
- 3 cloves garlic
- 1 inch piece ginger
- 1 can (13.5 oz) coconut milk
- 2 tbsp tomato paste
- 2 tsp curry powder
- 1 tsp turmeric
- 1 cup basmati rice
- 1 cup vegetable broth
Instructions
- Step 1: Finely chop 1 large onion, mince 3 garlic cloves, and grate 1 inch of fresh ginger. Heat a large saucepan over medium heat, add 1 tbsp oil, and sauté the onion for 5 minutes until golden brown, then add garlic and ginger, cooking for 1 more minute until fragrant.
- Step 2: Stir in 2 tbsp tomato paste, 2 tsp curry powder, and 1 tsp turmeric, cooking for 1 minute to toast the spices, then add 2 drained cans (15 oz each) chickpeas and 1 cup vegetable broth.
- Step 3: Pour in 1 can (13.5 oz) coconut milk and bring to a gentle simmer. Reduce heat to low, cover, and cook for 25 minutes until flavors meld and the sauce thickens slightly.
- Step 4: While the curry simmers, cook 1 cup basmati rice according to package instructions until fluffy and tender, then serve the curry over rice with a sprinkle of fresh cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Patel's Spiced Chickpea Curry take to make?
Total time is about 50 minutes (20 min prep + 30 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 Patel's Spiced Chickpea Curry?
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 large onions from drying out.
Can I substitute ingredients in Patel's Spiced Chickpea Curry?
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 Patel's Spiced Chickpea Curry 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 Patel's Spiced Chickpea Curry vegan option?
Yes — this recipe is tagged vegan option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
