Tandoori-Spiced Chickpea Curry

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

A fragrant, creamy chickpea curry infused with traditional tandoori spices and coconut milk, offering a plant-based alternative to meat-based curries. This indian-inspired vegetarian (vegan, gluten-free) 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 390 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 (15 oz) cans chickpeas
• 1 cup coconut milk
• 1 medium onion
• 2 tbsp minced ginger
• 3 cloves garlic
• 1 tbsp tandoori masala
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 2 tbsp coconut oil

Instructions

1. Step 1: Drain and rinse 2 (15 oz) cans chickpeas thoroughly, then set aside. Finely chop 1 medium onion and mince 3 garlic cloves.
2. Step 2: Heat 2 tbsp coconut oil in a large pot over medium heat. Add 1/4 cup chopped onion and cook for 5 minutes until translucent and slightly golden.
3. Step 3: Add 2 tbsp minced ginger, 3 minced garlic cloves, 1 tbsp tandoori masala, 1 tsp ground coriander, and 1/2 tsp turmeric. Stir constantly for 1 minute until fragrant and the spices are fully incorporated.
4. Step 4: Add 2 cups coconut milk and 1 (15 oz) can chickpeas to the pot. Bring to a gentle simmer and cook for 15 minutes, stirring occasionally, until the sauce thickens slightly.
5. Step 5: Stir in the remaining 1 (15 oz) can chickpeas and simmer for another 10 minutes to meld flavors. Adjust seasoning with salt if needed before serving.