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Chickpea and Tomato Curry
Quick vegan chickpea and tomato curry — weeknight hero with pantry staples. Simmering the chickpeas in the coconut milk for the full 15 minutes lets the sauce properly thicken and the chickpeas soak up the spices.
Total time
35 min
Prep
5 min
Cook
30 min
Difficulty
easy
Cuisine
American
comfort
Ingredients
2 canschickpeas, drained
2 canscrushed tomatoes
1onion, diced
4 clovesgarlic
1 tbspginger, grated
2 tspcumin
2 tspcoriander
1 tspturmeric
1 tspgaram masala
1 cancoconut milk
2 tbspoil
steamed rice
cilantro and naanto serve
Instructions
1
Sauté onion, garlic, ginger with spices.
2
Add tomatoes; simmer 10 min.
3
Add chickpeas and coconut milk; simmer 15 min.
4
Serve with rice, cilantro, and naan.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
127
Protein
2.5g
Fat
8.8g
Carbs
10.9g
Fiber
2.7g
Sodium
11mg
Reviews
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★★★★★
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