Quick Tomato Chickpea Curry
A speedy, satisfying vegetarian curry that uses pantry staples and counts as three of your five-a-day.
- Prep10 min
- Cook45 min
- Total55 min
- DifficultyEasy
- Servings4
This is the kind of curry you can throw together on a busy weeknight, using cans you probably already have in your cupboard. It's packed with veggies, naturally gluten-free, and full of warm, aromatic spices.
The sauce is rich and creamy from the coconut milk, with a lovely tang from the tomatoes. Serve it over fluffy basmati rice for a complete, comforting meal that's both healthy and delicious.
Ingredients
Servings
Converted amounts are rounded.
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Method
- Warm the olive oil in a large pan over medium heat. Add the sliced onions and cook, stirring occasionally, until they soften and turn translucent, about 10 minutes.
- Stir in the crushed garlic, garam masala, turmeric, and ground coriander. Cook for 1-2 minutes until fragrant, then pour in the canned plum tomatoes. Break them up with a wooden spoon and let the mixture simmer for 10 minutes.
- Pour in the coconut milk and season with salt and pepper. Bring to a boil, then reduce the heat and simmer for 10-15 minutes until the sauce thickens slightly.
- Add the drained and rinsed chickpeas and the quartered fresh tomatoes. Cook for a few minutes until everything is heated through. Scatter the chopped coriander over the top and serve with the cooked basmati rice.
💡 Tips
- For extra heat, add a finely chopped green chilli with the garlic.
- If you prefer a smoother sauce, blend it before adding the chickpeas.
- Leftovers keep well in the fridge for up to 3 days.
Inspired by a recipe from BBC Good Food