Go Back
Email Link
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Easy creamy tomato chickpea curry
This easy chickpea curry is healthy and delicious. Made with only 10 ingredients, most of which are pantry staples, this is the perfect comforting dinner.
Course
Dinner
Cuisine
Indian
Keyword
chickpea coconut curry, Chickpea curry, Vegan chickpea curry
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
Calories
321
kcal
Author
Alida Ryder
Ingredients
1
onion
finely chopped
2
tsp
garlic
crushed
1
tsp
ginger
crushed
2
tsp
Garam Masala
1
tsp
paprika
3
cans
chickpeas
drained (I used 400g/14oz cans)
1
can
chopped tomatoes
(400g/14oz)
1
can
coconut milk
(400g/14oz)
pinch of sugar
salt and pepper
to taste
Optional extras : These ingredients can be in addition to chickpeas to bulk the curry even more or used in place of some of the chickpeas.
2
cups
Sweet potatoes
cubed
2
cups
cauliflower florets
3-4
cups
Kale/Spinach
1
cup
frozen peas
2
cups
chopped chicken
Instructions
Preheat a large, deep frying pan over medium-high heat. Add 1-2 tablespoons oil/ghee/butter.
Add the onions, garlic and ginger and cook gently, stirring regularly, until the onions start to soften and the mixture is fragrant.
Add the spices and cook until the pan is dry.
Add the tomatoes, coconut milk and sugar. Season with salt and pepper.
Bring to a simmer then add the drained chickpeas. Reduce the heat and allow to simmer for 10-15 minutes until the chickpeas are soft and creamy.
Adjust seasoning then serve with rice or your side dish of choice.
Nutrition
Calories:
321
kcal
|
Carbohydrates:
45
g
|
Protein:
13
g
|
Fat:
10
g
|
Saturated Fat:
7
g
|
Sodium:
233
mg
|
Potassium:
605
mg
|
Fiber:
12
g
|
Sugar:
10
g
|
Vitamin A:
434
IU
|
Vitamin C:
13
mg
|
Calcium:
101
mg
|
Iron:
5
mg