Tamarind-Chickpea Curry with Coconut Rice
A fragrant vegetarian curry simmered with tamarind paste and coconut milk, served over creamy jasmine rice. This indian-inspired vegetarian (dairy-free) ready in about 45 minutes pairs (15 oz), drained and rinsed chickpeas, tamarind paste, (13.5 oz) coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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), drained and rinsed chickpeas
- 2 tbsp tamarind paste
- 1 can (13.5 oz) coconut milk
- 1 medium, finely diced onion
- 3 cloves, minced garlic
- 1 tbsp, grated ginger
- 1 large, diced tomato
- 2 tsp curry powder
- 1 cup jasmine rice
- 1 3/4 cups water
- 1, juiced lime
- 1/4 cup, chopped fresh cilantro
Instructions
- Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear, then combine with 1 3/4 cups water in a medium pot. Bring to a gentle boil, reduce heat to low, cover, and simmer for 15 minutes until tender.
- Step 2: Heat 1 tbsp vegetable oil in a large saucepan over medium heat. Add 1 diced onion and cook for 5 minutes until translucent. Add 3 minced garlic cloves and 1 tbsp grated ginger, stirring for 1 minute until fragrant.
- Step 3: Stir in 2 tsp curry powder and 1 diced tomato, cooking for 2 minutes until tomato begins to break down. Add 1 can (15 oz) drained chickpeas, 2 tbsp tamarind paste, and 1 can (13.5 oz) coconut milk. Bring to a simmer and cook uncovered for 10 minutes.
- Step 4: Stir in 1/4 cup chopped cilantro and 1 tbsp lime juice. Taste and adjust seasoning with salt if needed. Serve curry over cooked jasmine rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tamarind-Chickpea Curry with Coconut Rice take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tamarind-Chickpea Curry with Coconut Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tamarind paste from drying out.
Can I substitute ingredients in Tamarind-Chickpea Curry with Coconut Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tamarind-Chickpea Curry with Coconut Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Tamarind-Chickpea Curry with Coconut Rice dairy-free?
Yes — this recipe is tagged dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
So much better than takeout. We'll never order indian delivery again.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
