Tomato & chickpea curry

Prep: 10 mins Cook: 45 mins


Serves 4

Want to use up the cans cluttering up your cupboards? This satisfying veggie chickpea curry is made in 3 easy steps and counts as 3 of your 5-a-day

Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal369
  • fat23g
  • saturates16g
  • carbs28g
  • sugars11g
  • fibre6g
  • protein9g
  • salt0.5g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onions, finely sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, crushed
  • 1 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 1 tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 tsp ground coriander
  • 400g can plum tomatoes
  • 400ml can coconut milk
  • 400g can chickpeas, drained and rinsed
  • 2 large tomatoes, quartered



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • ½ small pack coriander, roughly chopped
  • cooked basmati rice, to serve


  1. Heat the oil in a large pan and add the onions. Cook until softened, about 10 mins. Add the garlic and spices, and stir to combine. Cook for 1-2 mins, then pour in the canned tomatoes, break up with a wooden spoon and simmer for 10 mins.

  2. Pour in the coconut milk and season. Bring to the boil and simmer for a further 10-15 mins until the sauce has thickened.

  3. Tip in the chickpeas and the tomatoes, and warm through. Scatter over the coriander and serve with fluffy rice.

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Comments (18)

CeysMummys's picture

I made this tonight and it came out lovely to be honest. My 2 year old ate the whole thing bless her I was so happy as she's a fussy eater and my hubby was mmm'in the whole way thru the meal lol. I didn't make it with rice tho I made it with steamed sweet potatoes mash with melted olive oil butter over it. I also added red lentils and a dash of chilli flakes. Will defo make this again xxx

imajeno's picture

very yummy! would recmmend to add the chickpeas a few minutes early to let them soak up the flavour! other wise a very good recipe!

OvO's picture

Delicious! Added in 100g of lentils as suggested in the comments but kept the rest the same - turned out perfectly.

bec4783's picture

This is the first review I have written, but I decided to do so as I was so impressed with the recipe! I followed this almost to the letter and it was delicious, very flavoursome and so easy to make. My boyfriend couldn't believe it was vegan. The only amendments I made were a can of chopped tomatoes instead of plum and sprinkle of chilli flakes at the same time the spices were added to give it a kick.

Pockers101's picture

Cooked this as I am vegetarian, and my son has allergies to egg and dairy. Great recipe. I was lucky enough to use home grown tomatoes too!

NatCupcake's picture

Had to cook for vegetarian friend so found this recipe - she loved it but since then it is one of our favourite too, do recommend, it is very delicious and easy to make.

maartjevdm's picture

I was a bit hesitant about this recipe but seeing all the glowing reviews I thought I'll give it a try. Turns out with a few tweaks it's really tasty! It's going to be a staple in my house! I added some sambal (Indonesian chilli paste) to give it a bit more heat. I used kerrie powder which is mostly turmeric with some other spices because that's what I had. I use Go Tan natural coconut milk which has no additives (not sure if it's sold in the UK but I always get the best results with coconut milk that's just coconut milk and no added sugar salt or preservatives). I cooked the onions for about 5 minutes instead of 10, added the garlic and spices and have it a few more minutes until fragrant. At step 2 I also added 100gr of red lentils and I put in the chickpeas. This apparently had to go in at step 3 but my curry turned out creamy and great so next time I'll do the same. Finally I added 4 romatomatoes instead of 2. This made for 3 generous portions served with 70gr of rice per person. I have now made it several times. Nice to add some toasted nuts, I have tried peanut and cashew. Grilled aubergine also goes well with it.

ivkapilka's picture

OMG! What a fantastic curry - whole family loved it!!! Def will do again and again and again. Super easy too!!!!

Jasminpraca's picture

After reading the comments below this recipe, I decided to replace the coconut milk with 120g of coconut cream. I first dissolved this in around 300ml of boiling water and then added small amounts of water to the curry as needed. I found this way easiest to get the desired consistency. I also thought adding red lentils was a good idea, as they're great for bulking out a curry and I always have them on hand in the kitchen. A little bit of chilli powder gave it a nice kick too. All in all, the basis for this curry is easy, adaptable and tastes delicious.

mikerthebiker's picture

Update: added cannellini beans instead of chickpeas by mistake, now use them all the time! I thicken the sauce by adding 120g of red lentils and increasing the simmer time to 20 mins. Great tasting recipe.

r_hans's picture

Added puree to thicken and also added peas, green beans and spinach to bulk out the recipe - delicious!

dragonfly22's picture

Easy to make, delicious, nutritious and all store cupboard ingredients. This is already a firm family favourite

Lesley021's picture

Nice easy curry. I added some chopped veg and used a tablespoon of curry powder and half a teaspoon of chilli in place of the spices in the recipe. I also added some frozen leaf coriander at the end instead of fresh and the juice of half a lime. It was very tasty.

mikerthebiker's picture

Well received by family who enjoyed the creamy coconut flavours, so looks like I'll be making it again (though my own preference is for more spicey curries). Heated it for ages waiting for it to thicken, eventually added 3 tblsp plain flour which did the trick.

mouse38's picture

Lovely, quick, tasty curry - though it did take a bit longer to reduce the liquid than the recipe said. Maybe using coconut cream would be better than milk? I also added a couple of tablespoons of Pataks curry paste - to spice it up a bit. Kids loved it too, so will definitely make it again.

Jasminpraca's picture

I tried using coconut cream instead of milk after reading your comment and found it quick and easy to get the consistency how I like it this way. Thanks for the advice and I would recommend next time you make it!

alexfood's picture

Forgot to put rating!

alexfood's picture

I have made this a few times now. It's definitely in my keeper file. Is lovely as a veggie option or is also great with chicken etc.
A very versatile recipe. I do add a few chopped chillies as I like spicy curries. Very easy and quick to make

Questions (1)

maartjevdm's picture

Why isn't this curry marked as vegan? Because it is so would be great if it shows up if people are looking for vegan recipes

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