Patel's Spiced Chickpea Curry with Coconut Rice

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

Creamy coconut milk-based curry with tender chickpeas and warming spices, served over fragrant jasmine rice. This Indian-inspired vegetarian recipe, ready in about 50 minutes, pairs chickpeas, coconut milk, curry powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 chickpeas
• 1 can coconut milk
• 2 tbsp curry powder
• 1 medium onion
• 1 tbsp fresh ginger
• 1 cup jasmine rice
• 1/2 cup chicken broth
• 1 tbsp lime juice

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Instructions

1. Step 1: Rinse and drain 2 cans chickpeas (15 oz each), then pat dry with a clean kitchen towel.
2. Step 2: Finely chop 1 medium onion and mince 1 tbsp fresh ginger, then sauté in a large pot over medium heat with 1 tbsp oil for 5 minutes until onion is translucent and fragrant.
3. Step 3: Add 2 tbsp curry powder to the pot and stir for 1 minute until deeply aromatic and the oil begins to separate from the spices.
4. Step 4: Stir in chickpeas, 1 can coconut milk, 1/2 cup chicken broth, and 1/2 cup water; bring to a gentle simmer and cook for 15 minutes until flavors meld and sauce thickens slightly.
5. Step 5: Meanwhile, cook 1 cup jasmine rice according to package instructions until fluffy. Stir 1 tbsp lime juice into the curry just before serving, then serve over rice.