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
Scale
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
