Tamarind Chickpea Curry ― A Tangy, Protein-Rich Indian Vegetarian Delight
Discover how to make this flavorful Tamarind Chickpea Curry — a tangy, wholesome Indian vegetarian recipe packed with protein and regional flair.
Introduction
The ever-rising interest in plant-based, flavour-intensive Indian vegetarian meals is evident: Indian vegetarian dinner ideas are being widely sought for their health and taste benefits. Enter this Tamarind Chickpea Curry – a recipe that ticks all the boxes: high protein (from chickpeas), bold flavour (with tamarind tang), entirely vegetarian and steeped in Indian regional cooking style. The tangy-sweet dimension from tamarind elevates the humble chickpea into a dish with personality. You’ll find cultural context, step-by-step instructions, tips on storage, health notes and more. Whether you’re cooking for a weekday dinner, a meal prep or a special occasion, this dish belongs on your rotation. Let’s dive in!
Quick Facts
Prep Time: ~15 minutes (plus soak time for dried chickpeas)
Cook Time: ~30-35 minutes
Serves: 4
Cuisine: Indian (vegetarian)
Key Ingredients: Chickpeas, tamarind paste/pulp, onions/garlic/ginger, tomato base, Indian spices, fresh coriander
Dietary Info: Vegetarian, can be made vegan (use plant-oil instead of ghee, skip dairy)
Storage: Keeps well in fridge for 2-3 days; freezes well.
Why This Tamarind Chickpea Curry Works
1. Protein & Veg-Rich
Chickpeas are a staple legume in Indian vegetarian cooking, delivering plant-protein and fibre. Indian dinner ideas emphasise pulses + vegetables for balanced nutrition.
2. Tang from Tamarind — Regional Flair
Tamarind adds a tangy, slightly sweet-sour dimension that is characteristic of many South and coastal Indian curries. This lifts the dish into something beyond a standard chickpea curry. For example, similar tamarind-based curries are discussed in regional cuisine write-ups.
3. Vegetables + Spices + Simplicity
With a tomato-onion-garlic base plus standard Indian spices, the recipe remains accessible in a regular Indian home kitchen, while still delivering flavour depth.
4. Vegetarian Only — Aligned with Bhima’s Cook ethos
No meat, no fish — entirely vegetarian, hence 100 % compliant with our blog’s focus.
Ingredients
For 4 servings:
2 cups (≈ 300 g) dried chickpeas (or 2 cans of cooked chickpeas, if using shortcut)
2 tbsp oil (vegetable or coconut) or ghee (for vegetarian)
1 tsp mustard seeds
1 tsp cumin seeds
A few curry leaves (optional, but great if available)
1 large onion, finely chopped
1″ piece ginger, minced
4-5 cloves garlic, minced
2 fresh green chillies (optional, adjust to taste)
2 large tomatoes, chopped (or 1 can tomato puree)
1 tbsp tamarind paste (or soaked tamarind pulp)
½ tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
½ – 1 tsp red chilli powder (adjust)
1 tsp garam masala (at end)
Salt, to taste
½ cup water (adjust as needed)
Fresh coriander leaves, chopped – to garnish
Optional: lemon wedge on side
If using canned chickpeas: Drain + rinse, reduce initial cooking/soak time accordingly.
Step-by-Step Recipe
Soak & Cook Chickpeas
If using dried chickpeas: Soak them in plenty of water overnight (8 hrs) or at least 4-6 hrs.
Drain and rinse. Cook the chickpeas by pressure-cooker (≈ 3–4 whistles) until tender but intact. Or cook in a heavy pot until soft.
If using canned chickpeas: Drain and rinse them; proceed to the next step.
Prepare the Flavour Base
In a heavy saucepan or deep frying pan, heat oil/ghee. Add mustard seeds → once they pop, add cumin seeds + curry leaves.
Add chopped onion, sauté until golden brown. Then add ginger+garlic+green chillies, sauté for a minute until fragrant.
Add chopped tomatoes (or tomato puree). Cook until oil separates (or mixture thickens) — this builds your base.
Add Spices & Tamarind
Lower heat; add turmeric, coriander powder, cumin powder, red chilli powder, salt. Stir well.
Add tamarind paste (or soaked tamarind pulp + a bit of water). Mix thoroughly so the flavours meld.
Add ~½ cup water (or more, depending on desired consistency) and bring to a gentle simmer.
Add Chickpeas & Simmer
Add cooked or canned chickpeas to the pan. Stir so they are well coated in the tangy spice-tomato mixture.
Simmer for ~10-15 minutes on medium-low heat so the flavours absorb into the chickpeas. Adjust water if you prefer more gravy.
Near the end, sprinkle garam masala and stir. Taste and adjust salt, spice or tamarind-sourness as needed.
Garnish & Serve
Turn off heat. Garnish with fresh chopped coriander.
Serve hot with steamed basmati rice, jeera rice, naan, roti or any Indian bread of choice. Add lemon wedge on side for extra brightness.
For plating: Use a deep bowl, ladle the curry, garnish coriander, place bread/rice alongside.
Serving, Plating & Storage
Serving Suggestion: This tamarind chickpea curry pairs beautifully with plain steamed rice or jeera rice. For breads: roti, naan, paratha or stuffed kulcha all work. Side dish: plain cucumber-onion salad or simple raita helps balance tang.
Plating Tip: Use a shallow white bowl to highlight the rich colour of the curry. Garnish coriander leaves and place a lemon wedge. Sprinkle a few toasted cumin seeds if desired.
Storage:
Fridge: Let it cool completely, store in an airtight container. Keeps for up to 2-3 days.
Freezer: Can be frozen for up to 1 month. Thaw and reheat gently on stovetop (add bit of water if thickened).
Reheating: If thick, add a little water, warm slowly on low heat; check seasoning and tamarind-tang again.
Health Benefits & Nutritional Notes
Chickpeas = high in protein, fiber, minerals like iron and magnesium — a great vegetarian protein source.
Tamarind adds beneficial polyphenols and aids digestion (tangy foods often stimulate digestion).
The spices (turmeric, cumin, coriander) bring antioxidant and anti-inflammatory benefits — typical of Indian traditional recipes.
By being meat-free, this recipe aligns with vegetarian dietary patterns and supports sustainable eating.
Adjust oil/fat quantity to make it lighter; use minimal oil, skip ghee for a more health-optimised version.
Tips & Variations
Quick version: Use canned chickpeas to cut time drastically.
Regional twist: Add a few curry leaves + mustard seeds at the end (South Indian style).
Veggie extra: Toss in chopped spinach or kale in the last 5 minutes for added greens (see similar in chickpeas-with-tamarind and kale concept).
Spice level: Adjust red chilli powder and fresh green chillies to your tolerance.
Tang-level: If tamarind is very strong, reduce slightly or balance with a small pinch of sugar/jaggery.
Creamy variant: For a creamier texture, add a dollop of plain yogurt (for vegetarian) or coconut milk (for vegan) near the end.
Meal-prep friendly: Make a large batch and portion into containers for lunch/dinner during the week.
Leftover hack: The next day, use leftover curry as filling for wraps or sandwiches with fresh salad.
Accompanying sides: Serve with cucumber-mint raita to cool the palate from the tang and spice.
This Tamarind Chickpea Curry is a stellar addition to your vegetarian recipe repertoire: it combines the richness of chickpeas, the zing of tamarind, and the warmth of Indian spices into a dish that’s both nutritious and deeply satisfying. Whether you’re planning a cozy family dinner or prepping something ahead for the week, this recipe is versatile, flavorful and aligned with the vegetarian ethos of Bhima’s Cook. Give it a try, share your feedback in the comments, and don’t forget to pair it with warm roti or rice for a full-flavoured experience. Enjoy this tangy, wholesome vegetarian delight!
FAQs
Q1. Can I make this Tamarind Chickpea Curry vegan?
Yes — use vegetable oil instead of ghee, skip any dairy (like yogurt) and proceed exactly as written. It remains a fully vegan dish.
Q2. What if I don’t have tamarind paste?
You can soak tamarind pulp in hot water, extract the juice and use that. If neither is available, you could use lemon juice as a substitute for tang, but the flavour will differ. The key tamarind-based tang is what gives this recipe its distinctive profile.
Q3. How long should I soak the dried chickpeas?
For best results: soak overnight (8 hrs) in ample water. If pressed for time, soak 4-6 hrs and cook a bit longer. Cooking until tender but not mushy is ideal.
Q4. Can I reduce the oil or skip the mustard/cumin seeds?
Yes — you can reduce oil quantity for a lighter dish; however, the mustard and cumin seeds in the tempering add aroma and flavour punch, so it’s recommended if possible.
Q5. Will this curry keep its flavour when reheated?
Absolutely. In fact, the flavours deepen after resting. Store in fridge, reheat gently on stovetop adding a bit of water if thick. Check seasoning and tamarind tang again after reheating to adjust.
Useful Links
By Bhima Sharma — Bhima’s Cook is dedicated to Indian vegetarian home-cooking, blending tradition, flavor and healthy ingredients. With deep experience in regional recipes across India, Bhima brings you blog-worthy, SEO-optimized vegetarian dishes for home cooks.
