Chickpea and Tomato Curry
Dive into the rich and comforting flavors of this Chickpea and Tomato Curry, a vibrant one-pot dish perfect for busy weeknights or cozy dinners. Featuring tender chickpeas simmered in a creamy coconut milk sauce infused with aromatic spices like cumin, turmeric, and garam masala, this curry delivers bold and satisfying flavors in every bite. Hearty canned tomatoes provide a tangy base, while fresh ginger and garlic add depth and warmth. A handful of baby spinach adds a nutritious touch, and a squeeze of lemon juice brightens the dish. Garnished with fragrant cilantro, this vegan and gluten-free curry pairs beautifully with fluffy basmati rice or warm naan for a complete, soul-satisfying meal. Ready in just 40 minutes, it’s an easy, wholesome recipe that’s sure to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 inch, grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 14 ounces canned diced tomatoes
- 15 ounces, drained and rinsed canned chickpeas
- 1 cup coconut milk
- 2 cups baby spinach leaves
- 1 teaspoon (to taste) salt
- 0.5 teaspoon (to taste) black pepper
- 2 tablespoons, chopped for garnish fresh cilantro
- 1 tablespoon lemon juice
- (optional, for serving) cooked basmati rice or naan
Instructions
Heat the olive oil in a large skillet or pot over medium heat.
Add the diced onion and sauté for 5-7 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add the cumin, coriander, turmeric, garam masala, and red chili powder to the skillet. Stir to evenly coat the onions and cook for 30 seconds to release the spices’ aroma.
Pour the canned diced tomatoes into the skillet. Stir well and simmer for 5 minutes to allow the flavors to meld.
Add the drained and rinsed chickpeas, along with the coconut milk. Stir to combine and bring the mixture to a gentle simmer.
Cover the skillet and let the curry cook for 15 minutes, stirring occasionally.
Stir in the baby spinach leaves and let them wilt into the curry, about 2 minutes.
Season with salt and black pepper to taste. Add the lemon juice and stir well.
Remove from heat and garnish with freshly chopped cilantro.
Serve hot with cooked basmati rice or naan, if desired.
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 946 mg | 41% | |
| Total Carbohydrate | 45.4 g | 16% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 12.0 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 602 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
