Tomato & chickpea curry

Tomato & chickpea curry

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(35 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 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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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 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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Jules1909
14th Sep, 2017
5.05
Very nice. I added a few more spices though.
seequinn
7th Aug, 2017
5.05
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!
vaivut
24th Jul, 2017
1.3
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.
TomGrant
11th Jun, 2017
Hands down one of the easiest and best recipes on this website. If you double up the recipe to make a bigger batch don't double up on the coconut milk or it overpowers the taste.
vegabomb
9th Mar, 2017
5.05
Used curry powder instead of the spices it worked so well! My new favorite dinner, thank you!
Becks042
20th Feb, 2017
Super tasty recipe! I put some sliced chicken in with the coconut milk which cooked in the sauce and then had it with some falafel rather than rice. Will definitely make this again!
MagpieMaxMoo
31st Jan, 2017
Thoroughly enjoyed by the whole family, lots of flavour and healthy too. Will definitely make again, thank you!
Roccocharles
1st Jan, 2017
3.8
Very nice meat free Monday meal. Lovely flavour.
dhaz
31st Dec, 2016
0.05
Like previous reviewer I followed the recipe to the letter and end product was probably one of the worst tasing dishes I have ever cooked; far too much onion in a bland unbalanced dish. Everyone hated it!
WakeyBakey
20th Dec, 2016
2.55
Followed the recipe to the letter and we found the result extremely bland. Had to empty half the spice cabinet to make it tasty. It really needs more spices and chili (flakes) for sure. Our 11-month old liked the original though... curry for beginners.

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
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
3.8
Really great, easy and delicious recipe. Can be made more exciting with chillis/chilli flakes.