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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
