Tomato & chickpea curry

Tomato & chickpea curry

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(43 ratings)

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
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 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, questions and tips

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10th Jan, 2018
Great basic recipe to add personal touch. I followed recipe with stated spices but added dried crushed chillies and some curry powder because we like it spicy. Also added a couple of peppers and a small tin of mushrooms. The coconut milk absorbed the hotness I had been expecting, but it was actually beautifully balanced and perfect creaminess, so no complaints. The added veggies worked really well too. I am keeping the recipe in favourites, as it's a great base for further experimentation.
12th Feb, 2018
Absolutely agree. Good seasoning also helps. For even more veg, add a bag of spinach towards the end! :)
9th Jan, 2018
Really nice. I halved the ingredients because I was using up half a tin of tomatoes and half a tin of coconut milk, but when I added the milk to the pan, there was enough liquid to justify the full 400g of chickpeas.
23rd Nov, 2017
This was really bland. Ok if you add heaps of extra stuff but the recipe on it's own is no good. I even put it in the slow cooker for 6 hours to let what little flavour was there come through - still bland. I salvaged it by tripling the spices from the recipe plus adding other spices (ginger, paprika, cumin, salt) and adding chili and sweet potato as well. It's ok but I still don't love it. Also, one can of chickpeas is not enough - you'd end up with mostly tomatoes and onions with a sprinkling of chickpeas. There are heaps.of chickpea curry recipes online. Choose another one. This one's lame.
18th Nov, 2017
Delicious! I added cooked green lentils, extra curry powder, chillies and some frozen spinach. I added the chickpeas during the second step and they turned out lovely and tender. Amazing served with a dollop of yoghurt!
13th Oct, 2017
Would not recommend it as written here, far too bland! A teaspoon of those spices is not enough, all it tasted of was onion. I ended up adding 2-3 tablespoons of each spice, a tablespoon of curry powder and a tablespoon of chilli powder and it was lovely, great flavour. Added cauliflower, broccoli and peas to make it more of a meal. Would make it again with the adaptations but don't waste your time making the recipe without adding extras!
9th Oct, 2017
I used curry powder instead of the spices and it tasted lovely. My 6 year old wolfed it down. Great recipe.
14th Sep, 2017
Very nice. I added a few more spices though.
7th Aug, 2017
I made this recipe after a colleague brought delicious leftovers for lunch one day. The first time I made it, following the recipe to a tea it turned out delicious. The second time I bought Tesco brand coconut milk (BIG MISTAKE) and it went all watery and didn't taste of coconut at all. I agree that this is a very simple base recipe that lends itself to all sorts of additions of extra veg and spice. Highly recommend as a cheap and delicious staple recipe!
24th Jul, 2017
Just like the previous commenters I found this a bit bland and runny. I did end up adding lots of salt, squeeze of lemon juice, extra chilli powder and extra garam masala. It didn't do the trick, unfortunately, so I won't be rushing to make this again.


15th Aug, 2016
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
7th Aug, 2017
Do not use cheap coconut milk it will turn out runny and weird. High quality coconut milk will result in creamy dish. Add extra spice if you like your curry with more of a kick as it is very mild and comforting rather than spicey.
3rd Jul, 2017
Really great, easy and delicious recipe. Can be made more exciting with chillis/chilli flakes.