If you’re looking for a comforting, hearty dish that’s both nutritious and satisfying, look no further than this Tomato Chickpea Curry Recipe. With its rich flavors and creamy texture, this curry is a delightful way to enjoy a plant-based meal. The combination of spices, vegetables, and coconut milk creates a symphony of taste that pairs perfectly with fluffy brown basmati rice. It’s a dish that can easily become a weeknight favorite or a go-to for meal prep.

Why It’s My Go-To

This Tomato Chickpea Curry is incredibly easy to make, requiring minimal prep time while delivering maximum flavor. The use of pantry staples means you can whip it up even on those days when you’re low on fresh ingredients. Plus, it’s versatile! You can adjust the spice levels to suit your palate, and it’s a wonderful opportunity to experiment with different toppings and sides. Whether you’re cooking for yourself or sharing with friends, this dish is bound to impress.

Ingredient List

1 tablespoon olive oil
1 large yellow onion (halved and finely sliced from end to end)
2 garlic cloves (minced)
1 teaspoon garam masala
1 teaspoon turmeric
1 teaspoon ground coriander
14 ounces whole tomatoes (1 can; with juices)
1/2 teaspoon salt
Pinch crushed red peppers (optional; increase or decrease depending on how much heat you like)
14 ounces coconut milk (1 can; can substitute lite coconut milk)
14 ounces chickpeas (1 can; drained and rinsed)
2 medium ripe tomatoes (cut into eighths)
1/4 cup fresh cilantro (chopped)
4 cups cooked brown basmati rice

Gear Checklist

Large skillet or saucepan: For cooking the curry.
Wooden spoon: For stirring and combining ingredients.
Can opener: To easily open canned ingredients.
Knife and cutting board: For chopping vegetables.

Directions: Tomato Chickpea Curry Recipe

Step 1: Sauté the Onions

In a large skillet, heat the olive oil over medium heat. Add the sliced onion and sauté until it becomes translucent and tender, about 5-7 minutes.

Step 2: Add Garlic and Spices

Add the minced garlic, garam masala, turmeric, and ground coriander to the skillet. Stir continuously for about a minute until the spices are fragrant.

Step 3: Incorporate Tomatoes

Pour in the can of whole tomatoes along with their juices. Use a wooden spoon to break the tomatoes up into smaller pieces. Stir in the salt and crushed red peppers, allowing the mixture to simmer for about 10 minutes.

Step 4: Creamy Coconut Milk

After the sauce has thickened slightly, stir in the coconut milk. Let the mixture simmer for an additional 5 minutes, allowing the flavors to meld.

Step 5: Add Chickpeas and Fresh Tomatoes

Add the drained chickpeas and the cut ripe tomatoes to the skillet. Stir well and let it simmer for another 5-7 minutes until everything is heated through.

Step 6: Garnish and Serve

Remove the skillet from the heat and stir in the chopped cilantro. Serve the tomato chickpea curry over cooked brown basmati rice for a complete meal.

Substitutions by Category

Oils: You can use coconut oil or avocado oil in place of olive oil for a different flavor profile.
Spices: If you don’t have garam masala, try using curry powder or a blend of cumin and coriander.
Coconut Milk: Substitute with almond milk or soy milk for a lighter option, but note that it will change the flavor.
Chickpeas: You can replace chickpeas with lentils or another canned bean like black beans or kidney beans.

Things That Go Wrong

If the curry is too thick, add a splash of water or more coconut milk to reach your desired consistency.
For a burnt flavor, ensure the heat is not too high while sautéing the onions and spices.
If you find your curry too spicy, add a little sugar or honey to balance the heat.

Best Ways to Store

This tomato chickpea curry stores well in the refrigerator for up to 4 days. Simply place it in an airtight container. To reheat, warm on the stovetop or in the microwave. You can also freeze leftovers for up to 3 months; just make sure to thaw completely before reheating.

Ask & Learn

Can I make this curry ahead of time?

Absolutely! This curry actually tastes even better the next day as the flavors continue to develop. Just store it in the fridge and reheat before serving.

What can I serve with Tomato Chickpea Curry?

Aside from brown basmati rice, you can serve it with naan, quinoa, or a light salad. It’s also delicious with Spinach Parmesan Rice Bake for a hearty meal.

Can I add more vegetables to this recipe?

Yes! Feel free to add any vegetables you have on hand, such as spinach, bell peppers, or zucchini. Just adjust the cooking time accordingly.

Is this curry spicy?

The level of spiciness can be adjusted according to your preference. You can start with a pinch of crushed red peppers and add more if you like it hotter.

Time to Try It

Now that you have all the details and tips for this Tomato Chickpea Curry Recipe, it’s time to roll up your sleeves and get cooking. This dish is not only simple but also packed with flavor and nutrition. Whether you’re a seasoned chef or a kitchen novice, you’ll find joy in this colorful, aromatic curry that fills your home with delightful aromas and your belly with warmth. Enjoy the cooking process and savor each bite!