Slow-Simmered Indian Chickpea Curry with Coconut Milk
Creamy chickpeas gently simmered in a fragrant tomato and coconut milk curry infused with warming Indian spices. This indian-inspired vegan ready in about 40 minutes pairs (14 oz) full-fat coconut milk, medium, finely chopped onion, minced garlic cloves 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 (15 oz each), drained and rinsed canned chickpeas
- 1 can (14 oz) full-fat coconut milk
- 1 medium, finely chopped onion
- 4 minced garlic cloves
- 1 tbsp grated ginger
- 2 tbsp tomato paste
- 2 tbsp vegetable oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1/2 tsp chili powder
- 1 tsp salt
- 1/4 cup chopped fresh cilantro
- 1 cup water
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large saucepan over medium heat. Add 1 finely chopped medium onion and sauté for 5 minutes until translucent.
- Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
- Step 3: Add 2 tbsp tomato paste, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, 1 tsp garam masala, and 1/2 tsp chili powder. Cook while stirring for 2 minutes to deepen the spices' aroma.
- Step 4: Pour in 1 can (14 oz) coconut milk and 1 cup water, stirring to combine.
- Step 5: Add 2 cans (15 oz each) drained chickpeas, 1 tsp salt, and bring to a gentle simmer. Cover and cook for 20 minutes, stirring occasionally until the sauce thickens.
- Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve hot with rice or flatbread.
Frequently asked questions
How long does Slow-Simmered Indian Chickpea Curry with Coconut Milk take to make?
Total time is about 40 minutes (10 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 Slow-Simmered Indian Chickpea Curry with Coconut Milk?
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 (14 oz) full-fat coconut milk from drying out.
Can I substitute ingredients in Slow-Simmered Indian Chickpea Curry with Coconut Milk?
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 Slow-Simmered Indian Chickpea Curry with Coconut Milk 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 Slow-Simmered Indian Chickpea Curry with Coconut Milk vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
