Tangy Tamarind Chickpea Curry with Coconut Milk
A vibrant Indian-inspired curry with tender chickpeas in a rich, tangy-sweet tamarind sauce, finished with a hint of coconut cream for depth. This indian-inspired vegetarian (dairy-free) ready in about 55 minutes pairs (15 oz), drained and rinsed chickpeas, tamarind paste, (full-fat) coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 cup (full-fat) coconut milk
- 1 medium, finely diced onion
- 3 cloves, minced garlic
- 1 tbsp, grated ginger
- 1 can (14 oz) canned diced tomatoes
- 2 tsp curry powder
- 1/2 tsp smoked paprika
- 1 tsp garam masala
- 1/2 cup vegetable broth
- 2 tbsp, chopped fresh cilantro
- 2 tbsp coconut cream
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large pot over medium heat. Add onion and cook for 5 minutes until golden and translucent, stirring occasionally.
- Step 2: Stir in garlic, ginger, and curry powder, cooking for 1 minute until fragrant and the spices coat the onions.
- Step 3: Add tamarind paste and tomato paste, stirring for 30 seconds until the mixture darkens slightly.
- Step 4: Pour in coconut milk and vegetable broth, scraping the pot bottom to dissolve any stuck bits. Add chickpeas and diced tomatoes, then bring to a gentle simmer.
- Step 5: Reduce heat to low, cover, and cook for 20 minutes, stirring once, until the sauce thickens and coats the back of a spoon.
- Step 6: Stir in garam masala, smoked paprika, and fresh cilantro. Taste and adjust seasoning with salt if needed.
- Step 7: Just before serving, swirl in 2 tbsp coconut cream for a velvety finish and a glossy sheen.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tangy Tamarind Chickpea Curry with Coconut Milk take to make?
Total time is about 55 minutes (20 min prep + 35 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 Tangy Tamarind Chickpea Curry with Coconut Milk?
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 Tangy Tamarind Chickpea Curry with Coconut Milk?
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 Tangy Tamarind Chickpea Curry with Coconut Milk 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 Tangy Tamarind Chickpea Curry with Coconut Milk 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
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Very good for a 35-minute recipe. Would bump up the spice level though.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
