Half-Hour Chickpea and Tomato Curry
A hearty vegetarian curry featuring chickpeas and tomatoes simmered in a fragrant and mildly spiced sauce. This indian-inspired vegetarian (vegetarian) ready in about 35 minutes pairs (14 oz) canned diced tomatoes, medium, finely chopped onion, minced garlic cloves 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Hour Chickpea and Tomato Curry take to make?
Total time is about 35 minutes (10 min prep + 25 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-Hour 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 oz) canned diced tomatoes from drying out.
Can I substitute ingredients in Half-Hour 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-Hour 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-Hour Chickpea and Tomato Curry vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
