How To Make Tomato & Chickpea Curry
Breathe spice into your dishes with our aromatic curry recipes. Whether you’re looking for an authentic spicy Indian curry or a sweet Japanese curry, we’ve got just the right curry recipe for you. You can find all sorts of curry dishes right here, from chicken, fish, lamb, beef, and even vegan. And while you may typically think of curries as ‘wet’, we even have unique dry curries such as salads and rice that pack a fragrant curried kick within a great texture.
Serves:
Ingredients
- 2 tbsp vegetable oil
- 1 medium onion, chopped
- 3 cloves of garlic, minced
- 1 tsp ginger, grated
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1/2 tsp chili powder (adjust to taste)
- 1 can (400g) diced tomatoes
- 1 can (400g) chickpeas, drained and rinsed
- 1 cup vegetable broth
- Salt, to taste
- Fresh cilantro, for garnish
- Cooked rice or naan, for serving
Instructions
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Heat the vegetable oil in a large skillet over medium heat.
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Add the chopped onion and cook until it becomes translucent.
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Add the minced garlic and grated ginger, and sauté for another minute.
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Add the cumin powder, coriander powder, turmeric powder, and chili powder. Stir well to coat the onions and spices.
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Add the diced tomatoes and cook for 5 minutes, stirring occasionally.
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Stir in the drained chickpeas and vegetable broth. Season with salt.
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Bring the mixture to a simmer and let it cook for 20 minutes, or until the curry thickens slightly.
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Remove from heat and garnish with fresh cilantro.
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Serve the tomato and chickpea curry with rice or naan bread.
Nutrition
- Calories : 250kcal
- Total Fat : 10g
- Saturated Fat : 1g
- Sodium : 500mg
- Total Carbohydrates : 32g
- Dietary Fiber : 8g
- Sugars : 6g
- Protein : 10g
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