Tomato & Chickpea Curry Recipe
Introduction
This Tomato & Chickpea Curry is a comforting and hearty dish packed with warm spices and creamy coconut milk. It’s perfect for a cozy weeknight dinner and comes together easily with pantry staples. Served over basmati rice, it’s both satisfying and full of flavor.
Ingredients
- 1 tbsp olive oil
- 2 onions, finely sliced
- 2 garlic cloves, crushed
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp ground coriander
- 400g can plum tomatoes
- 400ml can coconut milk
- 400g can chickpeas, drained and rinsed
- 2 large tomatoes, quartered
- ½ small pack coriander, roughly chopped
- Cooked basmati rice, to serve
Instructions
- Step 1: Heat the olive oil in a large pan over medium heat. Add the sliced onions and cook for about 10 minutes until softened and translucent.
- Step 2: Stir in the crushed garlic, garam masala, turmeric, and ground coriander. Cook for 1 to 2 minutes until fragrant.
- Step 3: Pour in the canned plum tomatoes, breaking them up with a wooden spoon. Let the mixture simmer gently for 10 minutes.
- Step 4: Add the coconut milk and season with salt and pepper to taste. Bring to a boil, then reduce the heat and simmer for 10 to 15 minutes, allowing the sauce to thicken.
- Step 5: Stir in the drained chickpeas and the quartered fresh tomatoes. Warm everything through for a few minutes.
- Step 6: Scatter the chopped coriander over the curry and serve immediately with fluffy basmati rice.
Tips & Variations
- For extra heat, add a chopped chili or a pinch of cayenne pepper along with the spices.
- Swap chickpeas for cooked lentils for a different texture and taste.
- Use fresh tomatoes instead of canned for a fresher flavor in summer.
- Add a squeeze of lemon juice before serving to brighten the curry.
Storage
Store any leftover curry in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove or in the microwave, adding a splash of water or coconut milk if the sauce feels too thick.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this curry vegan?
Yes, this recipe is naturally vegan as it contains no animal products. Just be sure to serve it with vegan-friendly sides.
Can I freeze the curry?
Absolutely. Allow the curry to cool completely, then freeze in a suitable container for up to 2 months. Defrost overnight in the fridge before reheating.
Print
Tomato & Chickpea Curry Recipe
- Total Time: 45 mins
- Yield: 4 servings 1x
- Diet: Vegan
Description
A flavorful and comforting Tomato & Chickpea Curry that combines aromatic spices with creamy coconut milk for a hearty vegetarian meal, perfect served over basmati rice.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 2 onions, finely sliced
- 2 garlic cloves, crushed
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp ground coriander
- 400g can plum tomatoes
- 400ml can coconut milk
- 400g can chickpeas, drained and rinsed
- 2 large tomatoes, quartered
- ½ small pack coriander, roughly chopped
To Serve
- cooked basmati rice
Instructions
- Heat the oil and cook onions: In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the finely sliced onions and cook gently for about 10 minutes until softened and translucent, taking care not to brown them.
- Add garlic and spices: Stir in the crushed garlic cloves, garam masala, turmeric, and ground coriander. Cook for 1-2 minutes, stirring constantly to release the spices’ aroma and flavors.
- Add canned tomatoes and simmer: Pour in the canned plum tomatoes and gently break them up with a wooden spoon. Let the mixture simmer for 10 minutes to thicken and develop deep flavors.
- Add coconut milk and season: Pour in the coconut milk and season with salt and pepper to taste. Bring the curry to a gentle boil, then reduce the heat and simmer for 10 to 15 minutes until the sauce has thickened to your liking.
- Incorporate chickpeas and fresh tomatoes: Add the drained chickpeas and quartered fresh tomatoes to the pan. Warm everything through, allowing the flavors to meld together and the tomatoes to soften slightly without losing their shape.
- Garnish and serve: Scatter the roughly chopped coriander over the curry just before serving. Serve the chickpea curry hot alongside fluffy cooked basmati rice for a complete and satisfying meal.
Notes
- For a spicier curry, add a chopped green chili with the garlic and spices.
- You can substitute coconut milk with Greek yogurt for a creamier texture, but add it at the end to prevent curdling.
- Leftovers keep well refrigerated for up to 3 days and taste even better the next day.
- To keep it vegan and gluten-free, ensure the rice used is plain basmati or any other gluten-free variety.
- For extra protein, add a handful of spinach or kale towards the end of cooking.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: Tomato curry, chickpea curry, vegan curry, Indian curry, coconut milk curry, vegetarian meal, easy curry recipe
