Spiced Coconut Chickpea Curry
A creamy, aromatic curry with tender chickpeas, coconut milk, and a blend of Indian spices served over steamed basmati rice. This indian-inspired indian (vegetarian) ready in about 50 minutes pairs (15 oz) chickpeas (canned, drained), coconut milk (full-fat), medium onion (finely chopped) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
- 1 can (15 oz) chickpeas (canned, drained)
- 1 cup coconut milk (full-fat)
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 1 tbsp ginger (grated)
- 1 medium tomato (diced)
- 2 tbsp curry powder
- 1 tsp garam masala
- 2 tbsp vegetable oil
- 2 cups basmati rice (cooked)
Instructions
- Step 1: Heat 1 tbsp oil in a large skillet over medium heat. Add onion and sauté for 3-4 minutes until translucent. Add garlic and ginger, cooking for 1 minute until fragrant.
- Step 2: Stir in tomato, curry powder, and garam masala. Cook for 5 minutes until the tomato breaks down and the mixture thickens.
- Step 3: Add chickpeas, coconut milk, and 1/2 cup water. Bring to a simmer, then reduce heat and cook for 15-20 minutes until the chickpeas are tender and the sauce reduces slightly.
- Step 4: Serve warm over steamed basmati rice, garnished with fresh cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Coconut 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 Spiced Coconut 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 coconut milk (full-fat) from drying out.
Can I substitute ingredients in Spiced Coconut 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 Spiced Coconut 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 Spiced Coconut Chickpea Curry vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
