Half-Baked Vegan Chickpea and Tomato Curry
A hearty vegan curry combining chickpeas and tomatoes simmered in fragrant spices, perfect for a comforting and nutritious meal. This indian-inspired vegan (vegan) ready in about 40 minutes pairs (14.5 oz) diced tomatoes, medium, finely chopped onion, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (15 oz), drained and rinsed canned chickpeas
- 1 can (14.5 oz) diced tomatoes
- 1 medium, finely chopped onion
- 1/2 cup coconut milk
- 2 tbsp vegetable oil
- 3 cloves minced garlic
- 1 tbsp grated ginger
- 1/2 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp garam masala
- 1 tsp salt
- 2 tbsp chopped fresh cilantro
- 1 cup water
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until translucent.
- Step 2: Add 3 cloves minced garlic and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
- Step 3: Stir in 1/2 tsp ground turmeric, 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp garam masala. Cook spices for 30 seconds to release aroma.
- Step 4: Add 1 can (15 oz) drained and rinsed chickpeas, 1 can (14.5 oz) diced tomatoes, 1 cup water, and 1/2 cup coconut milk. Stir well and bring to a simmer.
- Step 5: Reduce heat to low, cover partially, and cook for 20 minutes, stirring occasionally until sauce thickens.
- Step 6: Season with 1 tsp salt, stir in 2 tbsp chopped fresh cilantro, and serve hot with rice or flatbread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Baked Vegan Chickpea and Tomato Curry take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Half-Baked Vegan Chickpea and Tomato Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (14.5 oz) diced tomatoes from drying out.
Can I substitute ingredients in Half-Baked Vegan Chickpea and Tomato Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-Baked Vegan Chickpea and Tomato Curry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Half-Baked Vegan Chickpea and Tomato Curry vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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