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Chickpea & Tomato Curry (No Oven)

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A quick, comforting stovetop curry of chickpeas simmered in a spiced tomato–coconut sauce; perfect for weeknights and entirely plant-based.

Ingredients

Scale
  • 1 tablespoon vegetable oil
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 green chili (optional), finely sliced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala, plus extra to finish
  • 1/2 teaspoon smoked paprika (optional)
  • 1 can (400 g) diced tomatoes
  • 2 cans (2 × 400 g) chickpeas, drained and rinsed
  • 200 ml coconut milk (or plant cream)
  • 100 ml water or vegetable broth, as needed
  • Salt, to taste
  • Fresh cilantro, chopped, for garnish
  • Lime wedges, to serve

Instructions

  1. Heat the oil in a wide saucepan over medium heat. Add onions and sauté 5 minutes until translucent.
  2. Stir in garlic, ginger and green chili; cook 1 minute until fragrant.
  3. Add cumin, coriander, turmeric, garam masala and smoked paprika. Toast spices 30 seconds while stirring.
  4. Pour in diced tomatoes with their juices. Simmer 5 minutes, stirring, to mellow the acidity.
  5. Add chickpeas, coconut milk and 100 ml water; stir to combine. Bring to a gentle boil.
  6. Reduce heat, cover and simmer 15–20 minutes, stirring occasionally, until flavors meld and sauce thickens. Add a splash of water if needed.
  7. Season with salt and an extra pinch of garam masala. Taste and adjust seasoning.
  8. Serve hot, topped with fresh cilantro and a squeeze of lime. Pair with rice or flatbread.

Notes

  • For extra vegetables, add a handful of spinach in the last 2 minutes of cooking.
  • Swap coconut milk for low-fat yogurt or cashew cream if preferred.
  • The curry keeps 4 days refrigerated or 3 months frozen.
  • Adjust chili to your spice tolerance.

Nutrition

Keywords: chickpea curry,tomato curry,vegan,no oven,weeknight dinner

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