Plate of tomato & chickpea curry on white rice

Tomato & chickpea curry

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(114 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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Olivia Tierney's picture
Olivia Tierney
14th May, 2020
Would be veerrrrry bland without at least doubling the spices, +chilli, ginger and cumin! Good for chucking in chopped green beans, a pepper and some spinach for a quick way of eating vegetables. And some lentils too! I made some raita using a recipe from bbcgoodfood. Definitely helped having some contrast!
30th Mar, 2020
This is a nice recipe, although it does need the spices increasing. I doubled the chickpeas and the spices and it made 4 decent portions. A nice, cheap recipe and fairly simple.
trishagreen's picture
29th Mar, 2020
This was a lovely base recipe, though thanks to the other comments here, I was able to tweak it to ensure a good outcome. I doubled the garam masala, added some ground cumin, a green chilli, and some medium curry powder. Whilst simmering, I also added 2 big handfuls of fresh spinach. As a finishing touch, I planned to add some paneer, but during COVID-19 lockdown I struggled to get any. I stirred in some pan fried Halloumi instead and it went down a storm. I will definitely be making this recipe again.
1st Oct, 2019
I quite like spicy food so increased the kick with some chilli and curry powder.
1st Oct, 2019
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.
20th Sep, 2019
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!
7th Aug, 2019
Lovely, so easy and tasty. Always add half a teaspoon of chilli flakes too.
27th Jul, 2019
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.
3rd May, 2019
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
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.


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
29th Nov, 2019
Really nice! I added some chilli flakes, an extra tin of tomatoes, a veggie stock pot and a bag of quorn chicken and let simmer for about an hour. Was amazing!!
15th Jun, 2019
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.
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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