Spiced Coconut Chickpea Curry

By AislePrompt Editorial · Published 2026-03-28 · Updated 2026-03-28

A creamy, aromatic curry with tender chickpeas, coconut milk, and a blend of Indian spices served over steamed basmati rice. This Indian recipe (vegetarian), ready in about 50 minutes, pairs chickpeas (canned, drained), coconut milk (full-fat), 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)

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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.