Tomato Chickpea Curry
A creamy, flavorful chickpea curry made with fresh tomatoes, coconut milk, and warm spices. Ready in just 30 minutes, this plant-based dish is rich in protein and fiber, perfect for a quick weeknight dinner or easy meal prep. Serve over rice for a comforting, satisfying, and nutritious meal.
Equipment
- 1 large sauté pan or skillet
- 1 wooden spoon
- 1 knife
- 1 cutting board
- Measuring Spoons
- Measuring cups
- 1 pot for rice
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion halved and thinly sliced
- 2 garlic cloves minced
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 14 ounces canned whole tomatoes with juices
- ½ teaspoon salt
- Pinch crushed red pepper optional
- 14 ounces canned coconut milk or lite version
- 14 ounces canned chickpeas drained and rinsed
- 2 medium fresh tomatoes cut into eighths
- ¼ cup fresh cilantro chopped
- 4 cups cooked brown basmati rice
Instructions
- Prepare the Rice Base: Start by preparing the brown basmati rice according to the package instructions. Typically, this involves rinsing the rice under cold water until the water runs clear to remove excess starch. Add the rice to a pot with the recommended amount of water and a pinch of salt, then bring it to a gentle boil. Once boiling, reduce the heat to low, cover, and allow it to simmer until tender, usually about 20–25 minutes. Keep it covered and let it rest for a few minutes after cooking to ensure fluffy grains. The rice will serve as the perfect base to soak up the rich curry sauce.
- Sauté the Aromatics: Heat 1 tablespoon of olive oil in a large sauté pan or skillet over medium-low heat. Once the oil is shimmering, add the halved and thinly sliced yellow onion. Cook slowly, stirring occasionally, for about 8–10 minutes until the onions become soft, translucent, and slightly golden at the edges. This slow cooking process draws out the natural sweetness of the onions, forming a flavorful base for the curry. Avoid browning the onions too quickly; a gentle cook enhances depth of flavor.
- Toast the Spices and Garlic: Add the minced garlic to the softened onions and stir for about 30 seconds until fragrant. Immediately follow with 1 teaspoon each of garam masala, turmeric, and ground coriander. Stir constantly for 1 minute to toast the spices lightly in the oil. This brief toasting releases the aromatic oils from the spices, giving the curry its signature warmth and complexity. Make sure not to burn the garlic; if it starts to brown too quickly, lower the heat.
- Incorporate the Canned Tomatoes: Pour in the entire 14-ounce can of whole tomatoes with their juices. Use a wooden spoon to gently break the tomatoes into smaller pieces while stirring to combine with the spiced onion mixture. Add ½ teaspoon of salt and a pinch of crushed red pepper if you like a touch of heat. Allow the mixture to simmer over medium heat for 10 minutes, stirring occasionally. The tomatoes will soften, break down, and meld with the spices, forming a thick, rich, and flavorful curry base. Scraping the bottom of the pan ensures no flavorful bits are lost.
- Add Coconut Milk for Creaminess: Gently pour in 14 ounces of coconut milk, stirring to combine thoroughly with the tomato and spice mixture. Coconut milk not only creates a smooth, creamy texture but also adds subtle sweetness that balances the spices. Reduce the heat to low and let the curry gently simmer for 2–3 minutes before adding the chickpeas.
- Incorporate Chickpeas: Add the drained and rinsed 14 ounces of chickpeas to the pan. Stir gently to coat the chickpeas in the coconut-tomato sauce. Return the mixture to a low simmer and cook for 10 minutes, allowing the chickpeas to absorb the flavors of the sauce. Stir occasionally to prevent sticking and ensure even cooking. The chickpeas will remain tender but firm, giving the curry a hearty texture.
- Add Fresh Tomatoes and Cilantro: Stir in 2 medium fresh tomatoes, cut into eighths, and ¼ cup of chopped fresh cilantro. The fresh tomatoes add a bright, juicy element that balances the richness of the coconut milk, while cilantro adds a fragrant, fresh herbal note. Simmer gently for an additional 2–3 minutes to combine the flavors. Taste the curry and adjust the salt if needed.
- Plate and Serve: Spoon the fluffy brown basmati rice onto individual plates or into bowls. Ladle the warm chickpea curry over the rice, making sure to include both sauce and chickpeas. Garnish with extra fresh cilantro leaves or a few tomato wedges for a vibrant presentation. Serve immediately while hot. This curry pairs beautifully with a side of naan, steamed vegetables, or a fresh salad for a complete, satisfying meal.
- Enjoy or Store for Later: Enjoy your creamy, protein-packed, and fiber-rich chickpea curry fresh, or let it cool slightly and store it in an airtight container in the refrigerator for up to 4 days. It reheats beautifully on the stovetop or in the microwave, making it an excellent option for meal prep or a quick, wholesome lunch the next day.
Notes
- This curry is designed to be flexible: feel free to adjust spices according to your taste. For a milder version, reduce the crushed red pepper or skip it entirely.
- Using canned chickpeas and tomatoes keeps the recipe quick, but fresh-cooked chickpeas can be used for an even more wholesome option.
- Coconut milk adds creaminess and subtle sweetness; light coconut milk reduces saturated fat, while full-fat coconut milk gives a richer texture.
- Brown basmati rice complements the curry perfectly, but you can also serve it over quinoa, cauliflower rice, or warm flatbreads for variety.
- The dish reheats well, making it ideal for meal prep. Stir gently when reheating to maintain the curry’s creamy texture.
