Description
Chickpea and Tomato Curry is a hearty, flavorful dish made with tender chickpeas simmered in a spiced tomato sauce. It’s comforting, budget-friendly, and perfect for a quick weeknight vegan meal, bringing Indian-inspired flavors to your table with a creamy coconut milk base.
Ingredients
Base Ingredients
- 2 tablespoons vegetable oil or olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Spices
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
Main Ingredients
- 1 can (14.5 ounces) diced tomatoes
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1 cup coconut milk
Seasoning and Garnish
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh cilantro, chopped (optional)
Instructions
- Heat the oil: Heat the oil in a large skillet or pot over medium heat to prepare the base for the curry.
- Sauté the onion: Add the finely chopped onion and cook for 4–5 minutes until softened and translucent, which helps develop sweetness.
- Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant to enhance aroma and flavor depth.
- Add spices: Add the curry powder, ground cumin, ground coriander, and turmeric. Stir constantly and cook for 1 minute to toast the spices and bring out their flavors.
- Add liquids and chickpeas: Pour in the diced tomatoes, drained chickpeas, and coconut milk. Season with salt and black pepper.
- Simmer the curry: Bring the mixture to a gentle simmer, then cook uncovered for 15–20 minutes, stirring occasionally to let the flavors meld and the sauce thicken slightly.
- Adjust seasoning: Taste the curry and adjust the salt or spices as needed to suit your preference.
- Serve: Remove from heat and garnish with fresh chopped cilantro if desired. Serve the curry warm, ideally paired with rice, naan, or flatbread.
Notes
- Add chili flakes or cayenne pepper for a spicier kick.
- Spinach or kale can be stirred in during the last few minutes of cooking to add greens and extra nutrition.
- This dish pairs wonderfully with rice, naan, or any flatbread of choice.
- Leftovers can be refrigerated and will keep well for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
