Spicy Budget Chickpea Curry
A rich, aromatic curry packed with chickpeas, coconut milk, and curry powder, served over steamed basmati rice for a flavorful, affordable meal. This Indian recipe (vegetarian), ready in about 55 minutes, pairs chickpeas, coconut milk, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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
- 15 oz chickpeas
- 1 cup coconut milk
- 1 pc onion
- 3 cloves garlic
- 1 tbsp ginger
- 1.5 tsp curry powder
- 1/2 tsp turmeric
- 2 tbsp coconut oil
- 1.5 cups basmati rice
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 2 tbsp coconut oil in a large pot over medium heat. Add 1 diced onion, 3 minced garlic cloves, and 1 tbsp grated ginger. Sauté for 5 minutes until softened.
- Step 2: Stir in 1.5 tsp curry powder, 1/2 tsp turmeric, and 1/2 tsp salt. Cook for 1 minute until fragrant. Add 15 oz chickpeas and 1 cup coconut milk. Simmer for 15-20 minutes until thickened.
- Step 3: While the curry cooks, rinse 1.5 cups basmati rice and cook in a pot with 2 cups water until tender. Serve rice topped with curry, garnished with chopped cilantro and a drizzle of coconut oil.
