Slow-Simmered Tomato and Chickpea Curry with Garam Masala
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 (vegetarian, gluten free) ready in about 55 minutes pairs olive oil, 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
- 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Season with 1 tsp salt, then remove from heat. Garnish with 1/4 cup chopped fresh cilantro before serving.
Frequently asked questions
How long does Slow-Simmered Tomato and Chickpea Curry with Garam Masala take to make?
Total time is about 55 minutes (15 min prep + 40 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 Slow-Simmered Tomato and Chickpea Curry with Garam Masala?
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 olive oil from drying out.
Can I substitute ingredients in Slow-Simmered Tomato and Chickpea Curry with Garam Masala?
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 Slow-Simmered Tomato and Chickpea Curry with Garam Masala 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 Slow-Simmered Tomato and Chickpea Curry with Garam Masala vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
