Turmeric-Spiced Chickpea Curry

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A vibrant, aromatic curry made with chickpeas, coconut milk, and a blend of warming spices, served with jasmine rice. This Indian-inspired vegetarian recipe, 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 380 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

• 2 cups, canned and drained Chickpeas
• 1.5 cups Coconut milk
• 1, finely chopped Onion
• 3 cloves, minced Garlic
• 1 tbsp, grated Ginger
• 1 tsp Turmeric
• 1 tsp Cumin
• 1 tsp Coriander
• 1/4 tsp Cayenne pepper
• 2 tbsp Tomato paste
• 1 cup Vegetable broth
• 1, zested and juiced Lime
• 2 cups, rinsed Jasmine rice
• 2 tbsp Olive oil
• 1.5 tsp Salt

Instructions

1. Step 1: In a large pot, heat olive oil over medium heat. Add onion, garlic, ginger, and sauté for 5 minutes until softened.
2. Step 2: Stir in turmeric, cumin, coriander, and cayenne. Cook for 1 minute until fragrant.
3. Step 3: Add tomato paste, vegetable broth, and coconut milk. Bring to a simmer, then add chickpeas and 1/2 tsp salt. Cook for 15 minutes until thickened.
4. Step 4: Meanwhile, in a separate pot, cook jasmine rice with 2 cups water and 1/2 tsp salt for 15-18 minutes until tender.
5. Step 5: Stir lime zest and juice into the curry, then taste and adjust salt. Serve over rice, garnished with fresh cilantro if desired.