Vanakkam India Spiced Chickpea Curry

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

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 fragrant, rich chickpea curry simmered with Indian spices and creamy coconut milk, inspired by Vanakkam India flavors. This Indian-inspired vegan recipe, ready in about 35 minutes, pairs canned chickpeas, vegetable oil, yellow onion 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: 10 min Cook: 25 min Serves 4 Indian cuisine 320 cal/serving

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Ingredients

2 cans (15 oz each), drained and rinsed canned chickpeas
2 tbsp vegetable oil
1 medium, finely chopped yellow onion
1 tbsp, minced ginger
3, minced garlic cloves
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric powder
1 tsp garam masala
1/2 tsp chili powder
14 oz can diced tomatoes
1 cup coconut milk
1 tsp salt
1/4 cup, chopped for garnish fresh cilantro
for serving lime wedges

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5-6 minutes until softened and translucent.
Step 2: Stir in 1 tbsp minced ginger and 3 minced garlic cloves, cooking for 1 minute until fragrant.
Step 3: Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, 1 tsp garam masala, and 1/2 tsp chili powder. Toast spices for 30 seconds to release aromas.
Step 4: Pour in 14 oz canned diced tomatoes with their juice, stirring to combine. Simmer for 5 minutes to thicken.
Step 5: Add 2 cans (15 oz each) drained chickpeas and 1 cup coconut milk. Stir well and bring to a gentle simmer over low heat for 15 minutes to meld flavors.
Step 6: Season with 1 tsp salt and remove from heat. Garnish with 1/4 cup chopped fresh cilantro and serve with lime wedges for squeezing on top.