Tamarind-Infused Chickpea Curry with Coconut Milk

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

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 comforting chickpea curry simmered with tamarind, coconut milk, and aromatic spices for a deeply flavorful vegetarian main. This Asian recipe (vegetarian), ready in about 35 minutes, pairs chickpeas, coconut milk, tamarind paste 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: 20 min Serves 4 Sri Lankan cuisine 320 cal/serving

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Ingredients

1 can (15 oz), drained chickpeas
1/2 cup coconut milk
2 tsp tamarind paste
1 medium, finely chopped onion
3 cloves, minced garlic
1 tbsp, grated ginger
1 tsp curry powder
1/2 tsp turmeric
1 tbsp vegetable oil
1/4 tsp salt

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Instructions

Step 1: Heat vegetable oil in a medium pot over medium heat; add onion and cook for 5 minutes until soft and translucent.
Step 2: Add garlic, ginger, curry powder, and turmeric; stir-fry for 2 minutes until fragrant and spices coat the onions.
Step 3: Stir in drained chickpeas, coconut milk, tamarind paste, and salt; bring to a gentle simmer and cook uncovered for 15 minutes, stirring occasionally until sauce thickens slightly and coats the chickpeas.