Plate of tomato & chickpea curry on white rice

Tomato & chickpea curry

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(87 ratings)

Prep: 10 mins Cook: 45 mins

Easy

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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Ingredients

  • 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
    Onion

    Onion

    un-yun

    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

    Turmeric

    term-er-ik

    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
    Tomato

    Tomato

    toe-mart-oh

    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

Method

  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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kdallman
1st Oct, 2019
4.05
I quite like spicy food so increased the kick with some chilli and curry powder.
annierdee
1st Oct, 2019
5.05
I found this recipe here a couple of years ago as I went more vegetarian in my diet, and it has become such a staple - cheap, healthy and delicious. You do have to double or triple the amount of spices. Great recipe for meal prep and batch cooking.
donnadrew
20th Sep, 2019
5.05
I tried this recipe as hubby & I are trying to eat more healthily. After reading the comments, I added some chopped fresh ginger, and chilli paste with the garlic, and a handful of coral lentils and french beans with just 200ml coconut milk. I also added the chickpeas before the main simmering stage. Hubby made cucumber and mint raita & wholemeal naans, and we enjoyed it with brown rice. Really filling and tasty - didn’t miss any meat at all!
Lomastha
7th Aug, 2019
5.05
Lovely, so easy and tasty. Always add half a teaspoon of chilli flakes too.
MadAboutLentils
27th Jul, 2019
4.05
This is actually a pretty good base recipe for a chickpea curry. However I knew as soon as I read the ingredients that I would have to come up with the spice components myself since a bit of garam masala, turmeric and coriander are never going to produce a rich flavoursome curry! My recommendation is to use the following spices: fresh grated ginger, cumin, coriander (better if you have cumin & coriander seeds to dry saute before the onion to make a fragrant spice, plus extra ground cumin), curry powder, turmeric, cayenne pepper and garam masala but I add that closer to the end of the cooking time as I've been taught that garam masala is fragrant but delicate and over cooking tends to cook the flavour out of it (I'm no Indian cooking expert so apologies if that's incorrect). So yes, if you happen to have a full spice cupboard then this is a quick easy curry recipe.
bikerbell
3rd May, 2019
4.05
In spite of some of the negative reviews I gave this ago.. as I was only cooking for two of us I halved the recipe. I used 1.1/2 tsp of the spices and 1tsp of Pataks tikka paste. Also added broccoli and cauliflower and a handful of red lentils. Result thick and just enough spice for us. A keeper
Sihle Sogaula's picture
Sihle Sogaula
14th Apr, 2019
1.05
What an incredibly bland recipe. I am surprised that even after numerous reviews sharing this very same sentiment, that no modifications have been made to this disappointing curry recipe. The lesson here is to read the reviews before trusting the recipe because wow, I am thoroughly disappointed.
James Holmes's picture
James Holmes
8th Apr, 2019
4.05
Others have mentioned this recipe is a bit bland, I would imagine so. I added 2 or 3 birds eye chillies and gave it an extra teaspoon of the masala and it was a nice mild flavour for me. I don't know why people are complaining though, they should know how bland a dish of this size is going to be with just 1 teaspoon of garam masala, lol. I knew I was adding more spices when I first read the recipe, but I would say sticking to the recipe as is is probably perfect if cooking for children or someone not use to spice.
Jelly4444
23rd Mar, 2019
3.05
I didn't really like this recipe. I thought it was a bit bland. So I added some more veg and some m&s thai red curry paste and it was delicious. I like it with roasted red peppers, chickpeas and green beans. Even our young children devour it.
Mark Way
14th Feb, 2019
5.05
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 .

Pages

maartjevdm
15th Aug, 2016
5.05
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
Jelly4444
15th Jun, 2019
3.05
I've made this a few times at this stage. Its a very mild curry - a little bland if I'm being honest. I doubled the spices, added a bulb of garlic and some ginger and I also added some m&s thai red curry paste (The red curry shots). I added red pepper and sweet potato too. On top, I added extra chilli, lime, lots of coriander and served with tilda brown basmati. It was absolutely delicious. My 3 children, all under 7, even loved it.
seequinn
7th Aug, 2017
5.05
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.
Sarahcapa
3rd Jul, 2017
4.05
Really great, easy and delicious recipe. Can be made more exciting with chillis/chilli flakes.
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