Half-Hour Chickpea and Tomato Curry

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty vegetarian curry featuring chickpeas and tomatoes simmered in a fragrant and mildly spiced sauce. This Indian-inspired vegetarian recipe, ready in about 35 minutes, pairs canned chickpeas, canned diced tomatoes, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 10 min Cook: 25 min Serves 4 Indian cuisine 320 cal/serving

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Ingredients

1 can (15 oz), drained and rinsed canned chickpeas
1 can (14 oz) canned diced tomatoes
1 medium, finely chopped onion
3, minced garlic cloves
1 tbsp, freshly grated ginger
2 tbsp curry powder
1 tsp ground cumin
1/2 cup coconut milk
2 tbsp vegetable oil
1 tsp salt
1/4 cup, chopped for garnish fresh cilantro

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large saucepan over medium heat. Add 1 finely chopped onion and sauté for 5 minutes until soft and translucent.
Step 2: Add 3 minced garlic cloves and 1 tbsp freshly grated ginger, cooking for 1 minute until fragrant.
Step 3: Stir in 2 tbsp curry powder and 1 tsp ground cumin; cook for 30 seconds to release the spices' aroma.
Step 4: Pour in 1 can (14 oz) diced tomatoes along with 1 can (15 oz) drained chickpeas, stirring to combine.
Step 5: Add 1/2 cup coconut milk and 1 tsp salt, bringing the mixture to a simmer. Reduce heat to low and cook uncovered for 15 minutes until sauce thickens.
Step 6: Remove from heat and garnish with 1/4 cup chopped fresh cilantro before serving with rice or flatbread.