Tadka Chickpea Curry with Tempered Spices

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 vibrant Indian-inspired curry where chickpeas simmer in a fragrant tomato-onion base, finished with a hot tempering of cumin and mustard seeds for depth and warmth. This Indian recipe (vegetarian), ready in about 40 minutes, pairs chickpeas, onions, garlic 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: 15 min Cook: 25 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat until shimmering. Add 1 tsp cumin seeds and 1/2 tsp mustard seeds, cooking for 30 seconds until they pop and release aroma.
  2. Step 2: Add 1 medium diced onion and sauté for 5 minutes until golden brown, then stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
  3. Step 3: Add 2 puréed medium tomatoes, 1/2 tsp turmeric, and 1/4 tsp red chili powder, stirring constantly until the mixture thickens and oil separates from the sauce, about 8 minutes.
  4. Step 4: Stir in 1 can drained chickpeas and 1/2 cup coconut milk, bringing to a gentle simmer. Cover and cook for 15 minutes, stirring occasionally, until chickpeas are tender.
  5. Step 5: Remove from heat and stir in 2 tbsp chopped cilantro. Taste and adjust salt if needed before serving.

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