Plate of tomato & chickpea curry on white rice

Tomato & chickpea curry

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(66 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 4 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 1 tbsp olive oil in a large pan and add 2 finely sliced onions. Cook until softened, about 10 mins.

  2. Add 2 crushed garlic cloves, 1 tsp garam masala, 1 tsp turmeric and 1 tsp ground coriander, then stir to combine. Cook for 1-2 mins, then pour in a 400g can of plum tomatoes, break up with a wooden spoon and simmer for 10 mins.

  3. Pour in a 400ml can of coconut milk and season. Bring to the boil and simmer for a further 10-15 mins until the sauce has thickened.

  4. Tip in a drained and rinsed 400g can of chickpeas and 2 quartered large tomatoes, and warm through. Scatter over roughly chopped coriander from ½ small pack and serve with fluffy rice.

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Comments, questions and tips

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Mark Way
14th Feb, 2019
Made this one evening and ate the next day , followed method exactly .Was unsure about the coconut milk but very pleased with the outcome . You could add a pepper or sweet potato if you wanted more veg but I wouldn't change it .
owl 456
7th Jan, 2019
I really like this recipe.I add frozen spinach and a stock cube and it’s perfect
30th Jul, 2018
Really awful. I ignored my instincts to add more spices, which was a mistake. This recipe is so lacking in flavour it is almost completely tasteless. Definitely add fresh chilli and ginger at the very least. Very disappointing meal.
30th Jul, 2018
Really awful. Completely tasteless
4th Jun, 2018
I just made this recipe. It is an OK recipe that needed to be modified a bit. So I added: 1 tsp of salt, 1 tsp of curry spice and 1 cup of water with 1 Tbsp of cornstarch mixed in as a thickener. Now it tastes just wonderful! Thank you for the inspiration!
27th Apr, 2018
Was really excited to cook this, but it was a bit of a disappointment! added more spices than the recipe said, and spinach, but still felt like it lacked something. Also had to thicken with cornflour.
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.


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.
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