Chickpea Tomato Curry

This chickpea tomato curry is nourishing, tasty and just the right amount of cozy. Packed with protein and fiber, this mouthwatering curry is so easy to make that it may end up on rotation in your home.

Simple dishes are often best, and this chickpea tomato curry is proof of that statement. It's a ridiculously easy recipe to make, and the result is creamy, not overly spicy and utterly delicious.

This is one of those recipes I've been cooking quite often for years, not just because it's so tasty and nutritious but because I can have it on the table in 30 minutes.

I love to serve this tomato and chickpea curry over rice, but it's also perfect with warm naan bread to soak up all that fantastic sauce.

Why you'll love this chickpea tomato curry

• Extra fragrant and tasty - Combining spices, garlic, ginger, and red chili flakes creates an aromatic flavor profile that'll make your kitchen smell like a dream.
• Wholesome and nutritious - This curry is packed with protein-rich chickpeas, iron-rich spinach and vitamin-rich tomatoes for a healthy and satisfying meal.
• Super easy to make - The chickpea tomato curry is perfect for weeknight dinners or meal prep, as you only need a handful of simple ingredients to make it.

Ingredients and substitutions

Here's a breakdown of the ingredients you'll need to make this chickpea tomato curry, along with some tips and substitutions.

Coconut oil - This adds a rich, nutty flavor to the dish. If you don't have coconut oil on hand, you can use any other neutral-flavored oil, such as vegetable or canola oil.

Onion - A diced onion is the base of the curry, adding sweetness and depth of flavor. I used yellow onions, but red or white onions also work.

Garlic and ginger - Fresh garlic and ginger are best for flavor, but you can use garlic and ginger paste or minced garlic and ginger from a jar.

Spices - The spices give this curry its warm, cozy flavor. I used a mix of garam masala, ground cumin, ground coriander, and ground turmeric.

You can use curry powder or a curry paste instead if you don't have all of these spices.

Red chili flakes - If you like your curry to have some kick, add a pinch of red chili flakes. Cayenne pepper is another good option here.

Tomato paste - Tomato paste adds depth of flavor and helps thicken the curry.

Crushed tomatoes - Crushed tomatoes are perfect in this curry, but you can also use chopped tomatoes or whole canned tomatoes that you've crushed by hand or with a potato masher.

Coconut milk - Coconut milk adds richness and creaminess to the sauce. Full-fat is the best option here!

Chickpeas - Chickpeas are the protein-packed star of this curry. I used canned chickpeas for extra convenience, but you can also make the curry with chickpeas you've cooked from dry.

Baby spinach - The spinach adds a pop of color and nutrition to the curry. Other leafy greens, such as kale or Swiss chard, also work.

How to make chickpea tomato and spinach curry

In a large skillet or deep pan, heat the coconut oil over medium heat.

Add the chopped onion and sauté for 4-5 minutes or until softened and translucent.

Add the finely chopped garlic cloves and fresh ginger, and cook for an additional 1-2 minutes until fragrant.

Stir in the garam masala, ground cumin, ground coriander, ground turmeric, and red chili flakes. Cook for about 1 minute to toast the spices.

Mix in the tomato paste, then add the crushed tomatoes, stirring well to combine with the spices and tomato paste.

Pour in the coconut milk, stirring to create a smooth and creamy sauce.

Stir the chickpeas into the sauce, ensuring they are well-coated. Let the mixture simmer for 10-15 minutes.

Add the baby spinach to the pan, stirring it in gently. Cook for an additional 2-3 minutes or until the spinach has wilted.

Taste the curry and season it with salt and freshly ground black pepper to your preference.

Serve the chickpea tomato curry over steamed rice or with warm naan bread. You can top it with some fresh cilantro (coriander) and a splash of fresh lime juice.

Leftovers and storage

• Transfer any leftovers to an airtight container and store them in the refrigerator for up to 4-5 days.
• To reheat the curry, place it in a saucepan over medium-low heat, stirring occasionally until warmed through. You can also reheat it in a microwave-safe container for 1-2 minutes on high power, stirring in between to ensure even heating.
• This curry freezes beautifully - simply transfer it into a freezer-safe container or resealable plastic bags and freeze it for up to 3 months. When you're ready to enjoy, defrost the curry in the refrigerator overnight and reheat using the methods above.

Recipe notes and tips

• If using fresh chickpeas, soak them overnight and then cook until tender before adding them to the curry.
• Serve the curry with steamed basmati rice, quinoa, or even cauliflower rice for a low-carb option. It's also delicious with a side of warm naan or roti to soak up all that goodness!
• Feel free to add more veggies to this curry for extra nutrition and flavor. Diced bell peppers, zucchini, eggplant, or sweet potatoes are all great choices. Simply sauté them along with the onion to ensure they're cooked through.
• If you'd like to add more protein to your curry, these delicious air-fried tofu cubes are a great idea.

If you liked this chickpea tomato curry recipe, you might also like some of my other easy vegan curry recipes:

• Pineapple Tofu Curry
• Gochujang Curry
• Easy Courgette Curry
• Vegan Panang Curry
• Vegetable Balti Curry

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