Spiced Cosmonaut Chickpea Curry with Coconut Milk

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich and warming chickpea curry with aromatic spices and creamy coconut milk reflecting the cosmic exploration spirit. This Indian-inspired vegan recipe, ready in about 40 minutes, pairs canned chickpeas, coconut milk, yellow onion 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.

Prep: 10 min Cook: 30 min Serves 4 Indian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a deep skillet over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5-6 minutes until soft and golden.
  2. Step 2: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
  3. Step 3: Stir in 2 tbsp tomato paste, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, and 1/2 tsp red chili powder, sautéing for 2 minutes to release the spices' aroma.
  4. Step 4: Add 2 cups drained chickpeas and pour in 1 can (13.5 oz) coconut milk. Stir well and bring to a simmer.
  5. Step 5: Season with 1 tsp salt, reduce heat to low, and let cook uncovered for 20 minutes until the sauce thickens and chickpeas are tender.
  6. Step 6: Remove from heat and stir in 1 tbsp lime juice and 1/4 cup chopped fresh cilantro before serving with rice or flatbread.

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