Spiced Kim-Inspired Indian Chickpea Curry

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A hearty, spiced chickpea curry inspired by the evocative setting of Rudyard Kipling’s Kim, featuring warm spices and creamy tomato sauce. This Indian-inspired curry recipe (vegan), ready in about 45 minutes, pairs olive oil, onion, garlic cloves 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

• 2 tbsp olive oil
• 1 large, finely chopped onion
• 4 cloves, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1/4 tsp cayenne pepper
• 14 oz (400 g) canned diced tomatoes
• 2 cups (about 1 can), drained and rinsed canned chickpeas
• 1/2 cup coconut milk
• 1 tsp salt
• 1/4 cup chopped, for garnish fresh cilantro
• 1 cup water

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1 large finely chopped onion and sauté for 6-7 minutes until soft and translucent.
2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
3. Step 3: Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, 1 tsp garam masala, and 1/4 tsp cayenne pepper. Cook, stirring constantly, for 1-2 minutes to toast the spices.
4. Step 4: Pour in 14 oz canned diced tomatoes and 1 cup water, stir well, and simmer uncovered for 8 minutes until slightly thickened.
5. Step 5: Add 2 cups drained and rinsed canned chickpeas and 1/2 cup coconut milk. Simmer gently for 10 minutes, stirring occasionally, until the sauce thickens and coats the chickpeas.
6. Step 6: Season with 1 tsp salt and garnish with 1/4 cup chopped fresh cilantro before serving.