Slow-Simmered Tomato and Chickpea Curry with Garam Masala

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

A rich, warming Indian curry featuring tender chickpeas in a fragrant tomato and garam masala sauce, perfect for a comforting weeknight meal. This Indian-inspired curry recipe (vegetarian, gluten free), ready in about 55 minutes, pairs olive oil, onion, 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 rice, quinoa, or a quick salad. 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

• 2 tbsp olive oil
• 1 medium, finely chopped onion
• 4, minced garlic cloves
• 1 tbsp, freshly grated ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tsp garam masala
• 1/2 tsp turmeric powder
• 1/4 tsp red chili powder
• 14 oz (400 g) canned diced tomatoes
• 15 oz (425 g), drained and rinsed canned chickpeas
• 1/2 cup (120 ml) coconut milk
• 1 tsp salt
• 1/4 cup chopped fresh cilantro
• 1 cup (240 ml) water

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1 finely chopped medium onion and sauté for 5-6 minutes until translucent and slightly golden at the edges.
2. Step 2: Add 4 minced garlic cloves and 1 tbsp freshly grated ginger to the pan, cooking for 1 minute until fragrant but not browned.
3. Step 3: Stir in 1 tsp ground cumin, 1 tsp ground coriander, 2 tsp garam masala, 1/2 tsp turmeric powder, and 1/4 tsp red chili powder; cook for 30 seconds to release the spices' aromas.
4. Step 4: Pour in 14 oz canned diced tomatoes and 1 cup water, stirring to combine. Bring to a gentle simmer and cook uncovered for 10 minutes until the sauce thickens slightly.
5. Step 5: Add 15 oz drained and rinsed canned chickpeas and 1/2 cup coconut milk to the sauce. Stir well and simmer for another 15 minutes on low heat until flavors meld and chickpeas are tender.
6. Step 6: Season with 1 tsp salt, then remove from heat. Garnish with 1/4 cup chopped fresh cilantro before serving.