Chickpea and tomato curry
Recipe Type: Vegetarian, Gluten free
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4
Try this aromatic vegetarian curry on its own, or with some basmati rice and/or cashews, for a more wholesome option. Super quick too! Serves 4.
  • 1 tablespoon oil
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 1/2 teaspoon ground cumin**
  • 1/2 teaspoon ground coriander**
  • 1/2 teaspoon turmeric**
  • 1/4 teaspoon chilli powder**
  • 400g can chickpeas, drained, rinsed
  • 420g can chopped tomatoes*
  • 5cm-piece fresh ginger, grated
  • fresh coriander, chopped (optional)
  • *NOTE: Ingredients with an asterisk (*) indicate that although this ingredient is usually gluten-free, it’s wise to check the label to be sure as product ingredients can vary and formulations can change.
  • ** You can find pre-mixed curry powders, from mild to hot, for a quicker option
  1. Heat oil in a large saucepan. Add onion and garlic. Fry until golden. Add spices and stir for 2 minutes.
  2. Add chickpeas. Coat in spices then add tomatoes. Simmer for 10 minutes until thickened. Add ginger and stir well. Serve garnished with coriander (if using).
  3. Tip: Make this curry in advance to allow flavours to mingle, then reheat when ready to serve.
About this Recipe[br]Recipe by: Sally Travis[br]Photography: Melanie Jenkins[br]First Published: September 2009[br]Originally published by Healthy Food Guide