Tomato & chickpea curry

Tomato & chickpea curry

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(29 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
  • 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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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.
9th Mar, 2017
Used curry powder instead of the spices it worked so well! My new favorite dinner, thank you!
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!
31st Jan, 2017
Thoroughly enjoyed by the whole family, lots of flavour and healthy too. Will definitely make again, thank you!
1st Jan, 2017
Very nice meat free Monday meal. Lovely flavour.
31st Dec, 2016
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!
20th Dec, 2016
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.
30th Nov, 2016
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
16th Nov, 2016
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!
12th Nov, 2016
Delicious! Added in 100g of lentils as suggested in the comments but kept the rest the same - turned out perfectly.


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
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