Spiced Coconut Chickpea Curry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy, aromatic curry with tender chickpeas, coconut milk, and a blend of Indian spices served over steamed basmati rice. This 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.

Prep: 20 min Cook: 30 min Serves 4 Indian cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. 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.
  2. Step 2: Stir in tomato, curry powder, and garam masala. Cook for 5 minutes until the tomato breaks down and the mixture thickens.
  3. 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.
  4. Step 4: Serve warm over steamed basmati rice, garnished with fresh cilantro.

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

Related recipes