This Chickpea Tomato Curry is what I make when I get home from a long day and just want something that tastes good without a ton of effort. The sauce gets so good and creamy from the coconut milk, you’d think it was way more complicated. The one thing you really have to do is toast the spices in the pan for a second. It just makes the whole thing taste better, I swear. It’s the difference between a good curry and a great one.
What You’ll Need for This Chickpea Tomato Curry
- A bit of coconut oil or olive oil
- 1 yellow onion, chopped up
- 2 garlic cloves, minced
- A little chunk of ginger, grated (about a tablespoon)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp garam masala
- A little cayenne pepper if you want some heat
- 1 can of chickpeas, rinsed off
- 1 can of crushed tomatoes
- 1 can of full-fat coconut milk
- A couple big handfuls of spinach
- Salt and pepper
- Some cilantro if you have it
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How to Make It
Step 1: Cook the Onions
Get a pot on the stove over medium heat with a splash of oil. Throw the onions in and just let them cook until they’re soft, maybe 5 minutes or so. Then add the garlic and ginger and stir for another minute. You’ll know they’re ready when you can really smell them.
Step 2: Toast the Spices
Okay, now put all the spices—cumin, coriander, turmeric, garam masala, and cayenne—into the pot. Just stir them around in the oil for a minute. Trust me on this. It makes them taste less dusty and more flavorful.
Step 3: Let it Bubble
Pour in the crushed tomatoes, the coconut milk, and the chickpeas. Stir it all together. Let it come up to a simmer, then turn the heat down low, put the lid on, and just let it hang out for about 15 minutes. Everything just kind of comes together in there.
Step 4: The Final Touches
Take the lid off and dump in the spinach. I know it looks like way too much, but just stir it in and it’ll wilt right down. Add some salt and pepper until it tastes good to you. That’s it. You’re done. It’s great over some rice.
You Should Really Make This
Honestly, we make some version of this easy vegan chickpea curry all the time. It’s just so simple and always hits the spot. That creamy tomato coconut curry sauce is just so good. I hope you give this Chickpea Tomato Curry a try. If you do, tell me how it went in the comments!
Chickpea Tomato Curry
My go-to weeknight curry! This creamy, cozy Chickpea Tomato Curry is incredibly easy to make in under 30 minutes and is packed with amazing flavor. So good!
Ingredients
- A bit of coconut oil or olive oil
- 1 yellow onion, chopped up
- 2 garlic cloves, minced
- A little chunk of ginger, grated (about a tablespoon)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp garam masala
- A little cayenne pepper if you want some heat
- 1 can of chickpeas, rinsed off
- 1 can of crushed tomatoes
- 1 can of full-fat coconut milk
- A couple big handfuls of spinach
- Salt and pepper
- Some cilantro if you have it
Instructions
- Get a pot hot over medium heat with some oil. Cook the chopped onion till its soft maybe 5 minutes. Then add the garlic and ginger and stir for a minute.
- Dump all the spices in. Cumin coriander turmeric garam masala and the cayenne. Stir them around in the oil for a minute. This really makes it taste so much better.
- Pour in the crushed tomatoes coconut milk and the chickpeas. Stir it all up. Let it start to bubble then turn the heat down low put a lid on and let it go for 15 minutes.
- Take the lid off and add the spinach. It looks like a lot but it will wilt right down. Add salt and pepper till you like how it tastes. That's it.
Notes
If you dont like spicy just leave out the cayenne pepper.
Full-fat coconut milk makes it super creamy. Dont use the light kind for this.
This is great over rice or with some warm naan bread to scoop it all up.
Nutrition Information
Yield
4Amount Per ServingCalories 450Total Fat 29gSaturated Fat 24gTrans Fat 0gUnsaturated Fat 5gCholesterol 0mgSodium 375mgCarbohydrates 24gNet Carbohydrates 17gFiber 7gSugar 8gSugar Alcohols 0gProtein 5g