This vibrant tomato and chickpea curry is a celebration of simple ingredients coming together to create a truly delicious and comforting dish. It's the kind of recipe that’s perfect for a weeknight dinner when you're craving something flavorful and satisfying, but don't have a ton of time. Plus, it's incredibly versatile – you can customize it to your own tastes and preferences.
I first stumbled upon a version of this recipe during a trip to a small village nestled in the foothills of the Himalayas. I was immediately captivated by its aromatic spices and rich, creamy texture. It was a revelation; a dish that proved delicious food need not be overly complicated. This version is inspired by that Himalayan delight, but adapted for the home cook.
Required Equipments
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Cutting board
- Sharp knife
- Blender (optional)
Tomato-and-Chickpea-Curry-with-Ginger
A flavorful and easy-to-make vegetarian curry featuring the delicious combination of ripe tomatoes, hearty chickpeas, and aromatic ginger. Perfect for a weeknight meal or a casual get-together.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, prep those veggies! Finely chop the onion, garlic, and ginger. Don't be afraid to get a little aggressive—we want those flavors to really shine! If you've got a food processor, give it a whirl for super finely diced awesomeness.
- Next, heat a tablespoon of coconut oil (or any oil you like!) in your large pot or Dutch oven. Once hot, sauté the onions until they soften and turn translucent—about 5-7 minutes. Add a pinch of salt to help the onions sweat. This step unlocks so much flavor!
- Now, throw in the garlic and ginger and cook for another minute until fragrant. Trust me, this step makes a huge difference. It's the magical aroma that will make your whole kitchen feel alive!
- Add the tomatoes and spices! Stir in the diced tomatoes, turmeric, cumin, coriander, chili powder (adjust to your preferred heat level), and garam masala. Cook for about 5-7 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices. This will take a little patience, but the aroma alone makes it worth it.
- Time for the chickpeas! Add the drained and rinsed chickpeas to the pot. Stir them in well to combine with the flavorful tomato mixture. If you're using dried chickpeas, make sure they're cooked beforehand, or you'll be waiting for a very long time. (Been there, done that!)
- Pour in the coconut milk. Add the coconut milk and stir gently to combine. Bring the curry to a simmer, then reduce heat to low, cover, and let it simmer for at least 15-20 minutes, or even longer if you want those flavors to really deepen. The longer it simmers, the more intense the flavors become, and the smoother the texture will be.
- Don't forget to taste and adjust! Before serving, taste the curry and adjust the seasoning as needed. You might want to add more salt, chili powder, or a squeeze of lime juice, depending on your preferences. Seasoning is an art, not a science; experiment to find your perfect flavor combination.
- Garnish and serve! Once you've reached your flavor nirvana, garnish the curry with fresh cilantro and a sprinkle of chili flakes (optional, of course). Serve hot with your favorite sides like fluffy rice or warm naan bread. Enjoy the fruits of your labor!
📝 Notes
- For a smoother curry, you can blend the cooked tomatoes and spices before adding the chickpeas and coconut milk. It’s a nice touch for those who prefer a less textured experience.
- Feel free to add other vegetables to this curry, such as potatoes, spinach, or green beans. Get creative and experiment with what you have on hand!
- For a richer flavor, use full-fat coconut milk. If you prefer a lighter curry, use light coconut milk or even a mix of water and coconut milk.
🍎 Nutrition
Calories: 350 kcal
Protein: 12 g
Fat: 18 g
Carbohydrates: 45 g
Fiber: 10 g
Calcium: 30 mg
