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Creamy Tomato Chickpea Curry
I know I’ve struck gold with a new recipe when my husband, Robin, asks for it three times in one week. The recipe is absurdly simple, comes together quickly with mostly pantry staples, but still delivers BIG on flavor. The whole seeds are my favorite part. They sizzle in the oil, fill the kitchen with the most amazing aroma, and add little bursts of flavor in every spoonful. It’s creamy, comforting, and has been on repeat in our kitchen ever since I first made it.Servings
Total
30 minPrep
15 minCook
15 minContains
sesame
Free from
soy
peanut
tree nut
gluten
Ingredients
-
1 Tbsp (15ml)vegetable oil
-
2 tsp (3.5g)coriander seeds
-
2 tsp (4g)brown mustard seeds
-
1large onion, chopped
-
6garlic cloves, minced
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2 Tbsp (33g)tomato paste
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2 tsp (4g)grated fresh ginger
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½ Tbsp (9g)salt
-
1 tsp (2g)ground cumin
-
½ tspchili flakes
-
1⅔ cups (400ml)canned full-fat coconut milk†
-
1⅔ cups (400g)canned diced tomatoes†
-
1½ cups (245g)cooked chickpeas†
-
2 cups (60g)spinach, chopped
Serves well with
-
fresh cilantro
-
lime wedge
-
cooked brown rice
Make your own
Directions
- In a large pot, heat the oil over medium heat. Add the coriander and mustard seeds and cook, stirring, for about 1 minute, or until the seeds start to pop.
- Add the onion, raise the heat to medium-high, and cook for about 3 minutes, or until translucent.
- Add the garlic and cook for 3 minutes, or until golden.
- Add the tomato paste, ginger, salt, curry powder, cumin, and chili flakes. Stir to toast until fragrant, about 30 seconds.
- Stir in the coconut milk, tomatoes, and chickpeas and cook for 5 minutes, uncovered, for the curry to thicken slightly.
- Stir in the spinach and tahini (if using), and cook for about 2 minutes, or until the spinach has wilted.
- Serve in bowls with warm rice or naan. Serve with any or all of the garnishes. Enjoy!
Notes
- †One (13.5 oz / 400ml) can yields about about 1⅔ cups.
- †One (14.5 oz / 410g) can diced tomatoes yields about 1⅔ cups.
- †One (15 oz / 425g) can yields about 1½ cups when drained.
Storage
- Store in an airtight container in the fridge for up to 3 days.
- Freeze for up to 2 months.
Let us know what you think
Watch it step-by-step!
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 0%
Proteins 25%
• cooked chickpeas
• tahini
Fruits & Veggies 75%
• large onion
• garlic clove
• tomato paste
• grated fresh ginger
• canned diced tomatoes
• spinach
Calcium
No significant sources of calciumFat
• vegetable oil
• canned full-fat coconut milk
• tahini
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
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