Chickpea & Tomato Curry

With a creamy, curry-spiced sauce and so much tomato goodness, Chickpea and Tomato Curry is one of my favorite dinner recipes lately! It comes together super quickly – in less than 30 minutes – on the stovetop, and chickpea tomato curry leftovers make basically the best leftovers in the history of leftovers.

Table of Contents

The Story Behind the Recipe
Chickpea & Tomato Curry Ingredients
How to Make It
What to Serve with Chickpea & Tomato Curry
More Favorite Curry Recipes

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The Story Behind the Recipe

I’ve been making this vegan and vegetarian curry recipe for at least a year, and keep thinking I need to share it! I originally found it on BBC Recipes, and have made tiny tweaks here and there to make it my own.

The spices are so well-balanced, and with the creamy coconut milk, the hearty chickpeas, and the tangy tomatoes, this tomato chickpea curry is a such a simple stovetop curry that tastes so much more complex than you’d expect! I love a scoop of it over brown rice with a generous sprinkle of cilantro. YUM.

Chickpea & Tomato Curry Ingredients

Olive oil – For sautéing the onion and aromatics.

Yellow onion – Most every recipe I have calls for diced onions, but this one calls for cutting them into longer strands, and it makes for the most interesting texture in this curry! I love it.

Garlic – For lots of flavor

Garam masala, turmeric, and ground coriander – This spice combo is *chefskiss* perfect and adds 95% of the flavor to this delicious curry.

Canned whole tomatoes – Break them down with a wooden spoon, then cook them down a bit more. So much tomato flavor.

Salt – Highlights the spices and ingredients!

Crushed red pepper flakes – Totally optional, but a little pinch adds a nice little bit of heat.

Coconut milk – I sometimes use full-fat, and sometimes use light. Full fat canned coconut milk gives a more unctuous, rich and creamy feel while light is less rich and thick but equally delicious.

Chickpeas – One can, drained.

Fresh tomatoes – Gotta double up on the tomatoes for a tomato curry!

Cilantro – Adds pretty color and highlights the curry flavors.

Brown rice – For serving. Use your favorite rice! I like brown basmati.

How to Make It

This Chickpea and Tomato curry comes together quickly! First, you saute your onion, garlic, and spices. Then, add the tomatoes and break them up with a spoon, then cook until thick. Stir in the coconut milk and chickpeas, and simmer lightly for just a bit, then add the ripe tomatoes and cilantro. Taste, add more salt, and serve over rice. That’s it!

What to Serve with Chickpea & Tomato Curry

I think that, served over a scoop of rice, this Chickpea Tomato Curry is a meal in and of itself. But if you want a heftier meal, a kale salad would be great on the side. And in keeping with the curry flavors, how about finishing the meal with a Golden Milk Latte?

More Favorite Curry Recipes

Creamy Coconut Chickpea Curry with Sweet Corn & Zucchini

Slow Cooker Red Lentil & Chickpea Curry with Potatoes & Peas

Slow Cooker Pumpkin, Chickpea, & Lentil Curry

Thai Red Curry Winter Vegetables

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