Tomato Chickpea Curry
Experience the vibrant flavors of this Tomato Chickpea Curry, a hearty, plant-based delight that's as nourishing as it is delicious. Loaded with tender chickpeas, rich coconut milk, and aromatic spices like cumin, turmeric, and garam masala, this one-pot wonder comes together in just 45 minutes, making it perfect for busy weeknights. The tangy crushed tomatoes blend harmoniously with the earthy spices, while fresh ginger and garlic create a warm, comforting base. Serve it over fluffy rice or pair it with warm naan bread for a satisfying vegan meal that's both wholesome and flavorful. Garnished with fresh cilantro and a splash of lime juice, this protein-packed dish is a crowd-pleaser you'll want to make on repeat.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium-sized, diced yellow onion
- 3 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 1 teaspoon cumin seeds
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground paprika
- 0.5 teaspoon ground cayenne pepper
- 1 14-ounce can canned crushed tomatoes
- 2 15-ounce cans, drained and rinsed canned chickpeas
- 1 1 cup, full-fat coconut milk
- 0.5 cup vegetable broth
- 1 teaspoon garam masala
- 1 teaspoon or to taste salt
- 2 tablespoons, chopped (optional, for garnish) fresh cilantro
- 1 tablespoon (optional, for garnish) lime juice
Instructions
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the diced onion and sauté for 4-5 minutes, or until the onions are soft and translucent.
Stir in the minced garlic, grated ginger, and cumin seeds. Cook for 1-2 minutes until aromatic.
Add the ground coriander, turmeric, paprika, and cayenne pepper. Cook for an additional 1 minute, stirring constantly to toast the spices.
Pour in the crushed tomatoes and cook for 5 minutes, stirring occasionally, to allow the flavors to meld together.
Stir in the chickpeas, coconut milk, and vegetable broth. Bring the mixture to a gentle simmer.
Add the garam masala and salt, stirring well. Reduce the heat to low and simmer for 15 minutes, allowing the curry to thicken slightly.
Taste the curry and adjust the seasoning if necessary. If desired, stir in lime juice for a hint of brightness.
Serve hot over rice or with naan bread. Garnish with chopped fresh cilantro, if using.
Nutrition Facts
Calories |
1350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5676 mg | 247% | |
| Total Carbohydrate | 201.6 g | 73% | |
| Dietary Fiber | 47.0 g | 168% | |
| Total Sugars | 62.2 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 544 mg | 42% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 3726 mg | 79% | |
*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.
