Patel's Turmeric Chickpea Curry with Coconut Rice

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

A fragrant, plant-powered curry featuring creamy chickpeas and aromatic spices, served over creamy coconut rice. This Indian-inspired vegetarian recipe (vegan, gluten free), ready in about 50 minutes, pairs chickpeas, coconut milk, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 cans (15 oz each), drained and rinsed chickpeas
• 1 can (13.5 oz), full fat coconut milk
• 1, finely chopped onion
• 2 cloves, minced garlic
• 1 tbsp, grated ginger
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp coriander
• 1 can (14 oz) diced tomatoes
• 2 cups cooked coconut rice
• 2 cups, fresh spinach
• 1, juiced lime
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp chili flakes

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 5-6 minutes until soft and translucent, stirring occasionally.
2. Step 2: Stir in minced garlic, grated ginger, turmeric, cumin, and coriander; cook for 1 minute until aromatic, then add diced tomatoes and cook for 3 minutes until tomatoes break down.
3. Step 3: Add drained chickpeas, coconut milk, and salt. Bring to a gentle simmer and cook uncovered for 20 minutes, stirring occasionally until sauce thickens slightly.
4. Step 4: Stir in spinach and cook for 2-3 minutes until wilted. Add lime juice and chili flakes, then adjust salt to taste.
5. Step 5: Serve curry over coconut rice, ensuring each portion has generous spoonfuls of both sauce and rice.